Asian-flavored Sockeye Salmon with Cucumber Corn Salad

Preparing the Sockeye Salmon:

Make a marinade by whisking together soy sauce, honey, rice wine vinegar, garlic powder and sesame oil. Place the fillet of salmon in a deep container. Rub the fillet with salt. Pour the marinade mixture along the top of the salmon. Then, cover the top of the fillet with the red pepper flakes. Allow the fish to marinate for an hour in the refrigerator.

Preheat the oven to 375F. Cut up half a small onion and cover the bottom of a casserole dish (use one with a lid) with the onions along with 1 Tablespoon of cilantro. Place the marinated fillet over the veggies. Then pour the marinade along the top. Then cover the fillet with 1/2 Tablespoon of cilantro. Put the lid on the dish and place the salmon in the oven to cook for 25 minutes.

Preparing Corn Cucumber Salad

First, either boil a fresh cob of corn covered in water until the kernels are nice and plump or cook frozen corn on the stovetop according to package instructions. Fresh corn is better. Allow the corn to cool. If you boiled the fresh corn cob, then you’ll need to carefully cut the kernels off of the cob. Then, add the corn and chopped cucumber into a bowl. Cover the veggies with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add pepper and salt as desired. Might require more or less.

In a separate bowl, mix together a dressing of rice wine vinegar, olive oil, dill, parsley, and cayenne pepper. Pour the dressing over the veggies and stir together. Allow the salad to marinate in the refrigerator for a hour.

Serve the salmon warm on a bed of brown or white rice with the corn cucumber salad along the side. This is a great meal to eat at lunch or dinner. Enjoy!