Ingredients
2 tbsp. soy sauce
2 tsp. Cajun seasoning
1/2 cup honey
1 1/2 lb. salmon fillet
3 tbsp. canola oil
6 tbsp. lime juice
3 garlic (finely chopped)
1 1" ginger (peeled, finely chopped)
3 tbsp. cilantro
2 cucumbers (finely chopped)
1 avocado (finely chopped)
1 shallot (finely chopped)
crushed red pepper flakes
Kosher salt
white rice
Directions
- 1
Whisk soy sauce, Cajun seasoning, and 2 tablespoons honey until combined. Add salmon and gently toss with a spatula until salmon is coated. Let sit 10 minutes.
- 2
Heat 2 tablespoons oil and swirl to coat pan. Using tongs, add half of salmon to skillet and cook, turning occasionally, until all sides are browned, 4 to 5 minutes. Transfer salmon to a plate. Repeat with remaining salmon; reserve marinade.
- 3
Add 1/4 cup lime juice and remaining 6 tablespoons honey to reserved marinade and whisk to combine.
- 4
Wipe out skillet. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and ginger and cook, stirring occasionally, until lightly browned and fragrant, about 1 minute.
- 5
Add marinade and cook, stirring frequently, until thickened, 3 to 4 minutes. Return salmon to skillet and gently toss in glaze until coated. Remove from heat and top with 1 tablespoon cilantro.
- 6
In a medium bowl, gently toss cucumber, avocado, shallot, red pepper, remaining 2 tablespoons cilantro, and remaining 2 tablespoons lime juice to combine; season with salt.
- 7
Divide rice among plates. Top with salmon. Serve with cucumber salad alongside.