20 minutes total · Serves 2
Prep: 8 minutes · Cook: 12 minutes
Small salmon pieces cook quickly and pick up a glossy soy-honey glaze. Add warm rice, cold cucumber, and avocado, and dinner is pretty much done.
Pour with AVIVO Rosé. Meet the First Taste Trio
What you’ll need
12 oz skinless salmon, pin bones removed, cut into 1-inch pieces
1 (8.8 oz) pouch cooked microwave rice
1 small cucumber, thinly sliced
1 avocado, sliced
1 tbsp reduced-sodium soy sauce
1 tsp honey
1 tsp rice vinegar, plus 1 tsp for the cucumber
1 tsp finely grated fresh ginger
1 tbsp neutral oil
2 tbsp mayonnaise
1–2 tsp sriracha, to taste
1 scallion, sliced
Sesame seeds, to serve (optional)
Let’s make dinner.
Mix the soy sauce, honey, 1 tsp rice vinegar, and ginger in a small bowl. Toss the cucumber with the remaining vinegar. Stir the mayonnaise and sriracha together in another small bowl.
Pat the salmon dry. Heat the oil in a large nonstick skillet over medium-high. Add the salmon in one layer and cook for 3 minutes without moving it. Turn the pieces and cook for 2–4 minutes more, until the thickest piece reaches 145°F.
Turn the heat to low, pour in the soy mixture, and gently turn the salmon for 30–60 seconds until glossy. If the glaze reduces too fast, loosen it with a tablespoon of water.
While the salmon cooks, heat the rice following the pouch directions and slice the avocado. Divide the rice, salmon, cucumber, and avocado between two bowls. Spoon over the spicy mayo and finish with scallion and sesame seeds, if using.
A little head start
Kitchen scissors make quick work of the salmon. Microwave rice is the shortcut that keeps this at 20 minutes.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.