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- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
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Ingredients
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Salad
- 1
1-pound package Persian cucumbers, cut into 1/2-inch chunks
- 2 1/2 tsp.
kosher salt
- 1/2 c.
sour cream
- 3 tbsp.
fresh lime juice
- 2 tsp.
honey or agave syrup
- 3
scallions, thinly sliced
- 1/2
jalapeño pepper, finely diced (remove seeds for less heat)
- 1/2 c.
fresh cilantro, roughly chopped
Salmon
- 1
tablespoon vegetable oil
- 1
garlic clove, finely chopped
- 1/2 c.
ketchup
- 3 tbsp.
molasses
- 2 tbsp.
packed light brown sugar
- 2 tbsp.
apple cider vinegar
- 1 tbsp.
chopped canned chipotle chile in adobo sauce
- 2 tsp.
Worcestershire sauce
- 1 tsp.
ground cumin
- 1
2-pound center-cut salmon filet
- 1 1/2 tsp.
kosher salt
- 1/2 tsp.
black pepper
-
Sliced scallions, for garnish
See Nutritional Information
Directions
-
Step
1
Position a rack in the upper third of the oven and preheat to 425 ̊. Line a baking sheet with foil. For the salad: Toss the cucumbers with 2 teaspoons salt in a colander set over a bowl. Let drain for 15 minutes. Rinse and pat dry.
- Step 2Whisk the sour cream, lime juice, honey and remaining 1⁄2 teaspoon salt in a medium bowl until smooth. Add the cucumbers, scallions, jalapeño and cilantro and toss to combine. Refrigerate until ready to serve.
- Step 3For the salmon: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook until sizzling, about 30 seconds. Add the ketchup, molasses, brown sugar, vinegar, chipotle, Worcestershire sauce and cumin. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Remove 5 to 6 tablespoons of the sauce to a bowl and reserve for brushing.
- Step 4Place the salmon on the foil-lined baking sheet and sprinkle with the salt and pepper. Brush with 2 to 3 tablespoons of the reserved sauce. Bake until the salmon is almost cooked through, about 10 minutes. Remove from the oven and turn on the broiler. Brush the salmon with another 2 to 3 tablespoons of the reserved sauce. Broil until glazed and caramelized, 1 to 2 minutes. Sprinkle the salmon with scallions. Serve with the cucumber salad and the remaining sauce.
