Teriyaki Salmon over Cilantro Cucumber Salad

Hello out there! Just made this dish and really enjoyed it. The teriyaki and creamy cucumber salad really paired well. I particularly liked the addition of cilantro in the cucumber salad as it complimented the dish. Not a crazy amount of prep work but I do recommend letting the salmon marinade for at least 4 hours.

Cooks note: I purchased 1.6 pounds of salmon and was able to serve 4 people which roughly adds up to about 6 oz of salmon a person. If you want to serve bigger portions purchase 2 pounds of salmon and you’ll get about 8 oz per person if you’re serving 4.

When you are ready to bake salmon sprinkle sesame seeds on top of fish.  Preheat oven to 375 degrees and bake for 15-20 min.

Marinade Ingredients:

• 1/4 cup of soy sauce
• 2 Tbs of brown sugar
• 3 cloves of garlic minced
• 1 Tbs of olive oil
• 1 Tbs of rice wine vinegar
• 1/2 tsp of ground ginger

Mix all ingredients in a bowl and transfer into a gallon size baggie with salmon. Let marinade for 4 hours

Cucumber Salad Ingredients:

• small onion sliced thin
• 2 English cucumbers washed and sliced as thin as you can
• 1 cup Greek yogurt
• 2 Tbs of lime juice
• 2 cloves of garlic minced
• 1/3 cup of chopped fresh cilantro
• 1 Tbs of honey
• Salt and pepper to taste

Mix yogurt, lime juice, honey, and garlic. Add cilantro, onion and cucumbers mix gently. Season with salt and pepper to taste. Cover and let chill.

Enjoy,

XOXOXOX Jessi