Salmon and Cucumber Salad

This recipe is so delicious and simple. A perfect dinner after a busy day or intense workout. It's high in protein to repair muscle and low in carbohydrates which is good because we don't need carbs at night. Enjoy!

4 4 ounce salmon fillets 1/2 mirin (Japanese rice cooking wine) 1/4 cup white miso paste 2 tablespoons brown sugar 1 tablespoon plus 1/2 teaspoon low sodium soy sauce 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 2 cups thinly sliced Japanese cucumbers 1 teaspoon kosher salt 1/4 cup rice vinegar 1 tablespoon sugar 2 teaspoons toasted sesame seeds 2 tablespoons thinly sliced scallions

Place salmon in a shallow glass dish. In small bowl stir together mirin, miso, brown sugar, soy sauce, garlic, and ginger. Pour over salmon, turning to coat, cover with plastic wrap and marinate at least 3 hours or overnight.

In bowl combine the cucumber and salt and toss, add rice vinegar, sugar, and the remaining 1/2 teaspoon soy sauce toss and sprinkle with sesame seeds, toss and cover with plastic wrap and refrigerate.

When you're ready to broil the salmon fire up the broiler. Transfer salmon to broiler pan, place in broiler 3-4 minutes per side till nicely browned.

Divide salmon onto four places, divide cucumber into four servings and plate with salmon. Garnish with scallions.

Calories 275 Fat 16 grams (a good kind) Carbs 7 grams Protein 24 grams


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