Preheat oven to 425 degrees. Line a baking sheet with parchment paper. For glaze, whisk together soy sauce, honey, vinegar, and sesame oil in a small bowl. Reserve half of mixture for salad.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Coho salmon is the last to return to Alaska's Copper River and has become a fall favorite for fans of wild salmon. Look for it in August and September.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee light soy sauce | ||
| 3 tbsp. Hy-Vee honey | ||
| 4 tsp. rice wine vinegar | ||
| ½ tsp. sesame oil | ||
| 4 (4-oz. each) Coho salmon fillets | ||
| 4 c. bok choy, chopped | ||
| 1 large carrot, peeled and cut into ribbons | ||
| 2 small cucumbers, thinly sliced | ||
| 2 tsp. sesame seeds | ||
| Lime wedges, for serving |
Things To Grab
- Baking sheet
- Parchment paper
- Whisk
- Small bowl
- Silicone pastry brush
- Meat thermometer
- 4 serving plates
Directions
Place salmon, skin side down, on prepared baking sheet, generously brush with half of glaze. Bake for 15 to 17 minutes or just until fish flakes easily with a fork (145 degrees). Remove fish from oven and keep warm.
Assemble salads. Arrange bok choy, carrot ribbons, and cucumber slices on four plates. Top each salad with salmon and sprinkle with sesame seeds. Serve with remaining half of glaze and lime wedges.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 60mg
- Sodium: 630mg
- Total Carbohydrates: 20g
- Protein: 25g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 60%
0%
Potassium 15%
Recipe Source:
Hy-Vee Monthly Ad September 2018