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–+ servings
bowl with rice, cucumber and avocado salad, and salmon

Ginger Scallion Salmon and Rice with Marinated Avocado Salad

This salmon and rice with marinated avocado salad is a weeknight dinner recipe that I love so much. It’s so easy, made with around 10 ingredients, half of which you probably already have, and comes together in 30 minutes.
Prep: 40 minutes
Servings: 2
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Ingredients 

For the marinated avocado salad

  • 1 large avocado
  • 4 persian cucumbers
  • Juice of 1 lemon
  • ½ cup soy sauce
  • ½ cup water
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • 1 stalk green onion
  • 1 teaspoon chili oil, optional
  • 1/4 teaspoon Black or white sesame seeds, optional

For the Ginger scallion roast salmon

  • 12 ounces salmon
  • 2 tablespoon kewpie mayo
  • 2 stalks green onion
  • 1 teaspoon grated ginger
  • Kosher salt
  • Black pepper

For the bowl:

  • 1 cup cooked rice

Instructions 

  • Preheat the oven to 400F.
  • Prep the aromatics - thinly slice the scallions and microplane the ginger (can also mince the ginger if you don’t have a microplane).
  • Mix the kewpie mayo with half the chopped scallion and the grated ginger.
  • Season the salmon with salt and pepper on both sides. Spread an even layer of the mayo over the top of the fish. Roast at 400F for 10 minutes, or until the thickest part of the fish reaches 135F.
  • As the salmon cooks, make the marinated cucumber and avocado salad. Trim the cucumbers, then cut into 2” long pieces. Use the side of your knife to lightly smack the cucumbers. Tear the pieces apart and add them to a mixing bowl. Repeat for all cucumber pieces.
  • Dice the avocado and add this to the mixing bowl with the cucumbers.
  • Make the sauce - mince the garlic, then add this to a separate bowl or jar. Add all the other ingredients to the bowl and give this a stir. Pour the sauce over the cucumbers and avocado and mix.
  • Once the salmon is cooked, flake this into 2 portions, then plate over rice. Add several large spoonfuls of the marinated cucumbers and avocado (with just a little bit of the sauce), and serve.

Nutrition

Serving: 2servings, Calories: 680kcal, Carbohydrates: 47g, Protein: 43g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 94mg, Sodium: 3322mg, Potassium: 1166mg, Fiber: 1g, Sugar: 20g, Vitamin A: 186IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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