Spicy Mayo Baked Salmon with Pickled Cucumbers
What You Will Need
Ingredients
- 3 Persian cucumbers, thinly sliced
- ½ Tbsp. white sesame seeds
- ½ Tbsp. olive oil
- 2 (6 oz.) salmon filets
- cooked white rice
- 1 avocado, sliced
- 2 scallions, sliced
- seaweed snack, for serving
Seasoning
- 1 ½ Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 ½ tsp. salt
- 1 tsp. granulated sugar
- salt and pepper, to taste
- 2 ½ Tbsp. Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to a high broil. Line a baking sheet with aluminum foil.
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Add the Persian cucumbers, Lee Kum Kee Seasoned Rice Vinegar, 1 ½ teaspoon of salt, and granulated sugar to a bowl. Toss the ingredients together then massage the cucumbers with your hands. Mix in the sesame seeds then set it aside to pickle.
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Grease the prepared baking sheet with the olive oil. Season the salmon filets with salt and pepper. Then brush the Lee Kum Kee Sriracha Mayo Type Dressing/Spread (Cage-Free Eggs) all over the salmon filets. Place it in the oven to cook for 8-10 minutes until the top is golden and slightly charred.
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Serve the salmon with rice, avocado, scallions, seaweed snack, and pickled cucumbers. Enjoy!
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