Hot Honey Salmon with Cucumber and Carrot Salad
Hot Honey Salmon with Cucumber and Carrot Salad
Ingredients
For the Salmon
- 300 g salmon fillet, cubed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, chopped/minced
- 2 cm ginger, grated
- 3 tablespoons honey
- 1 tablespoon chilli flakes
For the Salad
- 1 cucumber, sliced
- 1/2 red onion, sliced
- 1 large carrot, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
To Serve With
- 125 g uncooked rice, cooked according to package instructions
Instructions
- 1
In a mixing bowl, combine the cubed salmon fillet with olive oil, soy sauce, rice wine vinegar, sesame oil, chopped garlic, grated ginger, honey, and chilli flakes. Mix all ingredients thoroughly to ensure the salmon is well coated.
⏱️ 5 min
- 2
Transfer the marinated salmon into an oven-safe tray or an air fryer basket. Preheat your oven to 200°C or your air fryer to 190°C.
⏱️ 2 min•🌡️ 200
- 3
Cook the salmon using the following settings: For oven, cook for 10–12 minutes, flipping the salmon halfway through the cooking time. For air fryer, cook for 7–9 minutes, gently shaking the basket halfway through the cooking time.
⏱️ 12 min•🌡️ 200
- 4
While the salmon is cooking, in a separate wooden bowl, combine the sliced cucumber, sliced red onion, and chopped carrot.
⏱️ 5 min
- 5
Add sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds to the vegetables. Mix the salad ingredients thoroughly with a wooden spoon to combine.
⏱️ 3 min
- 6
Prepare the uncooked rice according to package instructions.
⏱️ 20 min
- 7
Serve the cooked hot honey salmon on a bed of the cooked rice. Place the prepared cucumber and carrot salad alongside the salmon and rice.
⏱️ 2 min
- 8
Pour any remaining sauce from the salmon cooking tray over the salmon and rice for extra flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Salmon with Cucumber and Carrot Salad
For the Salmon
- 300 g salmon fillet, cubed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 garlic, cloves, chopped/minced
- 2 cm ginger, grated
- 3 tablespoons honey
- 1 tablespoon chilli flakes
For the Salad
- 1 cucumber, sliced
- 1/2 red onion, sliced
- 1 large carrot, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
To Serve With
- 125 g uncooked rice, cooked according to package instructions
Instructions
- 1
In a mixing bowl, combine the cubed salmon fillet with olive oil, soy sauce, rice wine vinegar, sesame oil, chopped garlic, grated ginger, honey, and chilli flakes. Mix all ingredients thoroughly to ensure the salmon is well coated.
⏱️ 5 min - 2
Transfer the marinated salmon into an oven-safe tray or an air fryer basket. Preheat your oven to 200°C or your air fryer to 190°C.
⏱️ 2 min•🌡️ 200 - 3
Cook the salmon using the following settings: For oven, cook for 10–12 minutes, flipping the salmon halfway through the cooking time. For air fryer, cook for 7–9 minutes, gently shaking the basket halfway through the cooking time.
⏱️ 12 min•🌡️ 200 - 4
While the salmon is cooking, in a separate wooden bowl, combine the sliced cucumber, sliced red onion, and chopped carrot.
⏱️ 5 min - 5
Add sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds to the vegetables. Mix the salad ingredients thoroughly with a wooden spoon to combine.
⏱️ 3 min - 6
Prepare the uncooked rice according to package instructions.
⏱️ 20 min - 7
Serve the cooked hot honey salmon on a bed of the cooked rice. Place the prepared cucumber and carrot salad alongside the salmon and rice.
⏱️ 2 min - 8
Pour any remaining sauce from the salmon cooking tray over the salmon and rice for extra flavor.
⏱️ 1 min