Salmon doneness is strictly a matter of preference. The good thing about oily fish like salmon and tuna is that, unlike meats, peeking inside to see how done it is won’t really affect the final outcome. Fish won’t lose any appreciable moisture through the cut you make.
Serving Suggestion:Â Pair with steamed rice, a fresh green salad, or steamed vegetables.
Ingredients
- 1 lb. salmon filet
- 2 Tbsp. lemon juice
½ tsp. salt
Pepper to taste
Instructions
- Preheat oven to 400ºF. Cut the salmon into four equal pieces and place them on a foil-lined and lightly oiled sheet pan. Sprinkle fish with lemon juice, salt, and pepper. Bake to desired doneness (15-18 minutes).
- While salmon is cooking, whisk together the sesame oil, soy sauce, rice wine vinegar, and wasabi paste. Add the cucumber, avocado, scallions, and nori and toss to coat. Set aside.
- Top fish with salsa and sprinkle with sesame seeds.
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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