
By Caitlin Greene
Honey Mustard Salmon Bites with Smashed Cucumber & Avocado Salad
5 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 02:29:31 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
7
Low
Nutrition per serving
Calories364.9 kcal (18%)
Total Fat22.7 g (32%)
Carbs15.7 g (6%)
Sugars9.1 g (10%)
Protein27 g (54%)
Sodium488.4 mg (24%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the salmon:

3 Tbspyellow mustard

1 ½ Tbsphoney

1 tspapple cider vinegar

1 Tbspjalapeño
minced, optional

2 tspcornstarch
optional but it helps to thicken the sauce as it cooks/coats the salmon

1 poundsalmon
cut into bite-sized cubes
For the salad:

1avocado
ripe, cut into chunks

4mini cucumbers
sliced into diagonal chunks then smashed and halved

1juice of lemon

1 Tbspolive oil

½ tspdried dill

1 Tbspparsley
chopped

½ tspsalt

½ tspred pepper flakes
For the ranch:
Instructions
Step 1
Preheat the oven to 450. Line a sheet pan with parchment paper and set aside.
Step 2
Make the salad. Add the avocado, cucumber, lemon juice, olive oil, dill, parsley, salt and red pepper flakes to a medium bow. Toss to combine and set aside.
Step 3
Make the sauce. Add the mustard, honey, vinegar, jalapeño and cornstarch to a small bowl. Mix to combine.
Step 4
Next, place the salmon in a medium bowl and add the sauce. Toss the salmon to coat, then place on the sheet pan spread apart. To with the mustard seeds and bake for 6-7 minutes, then place under the broiler for 2-3 minutes. Alternatively, you can air fry the salmon on 400 for 4-5 minutes.
Step 5
While the salmon cooks, make the ranch. Add the Greek yogurt, garlic powder, onion powder, dill, chives, apple cider vinegar and pepper to a small bowl. Mix to combine.
Notes
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