1 Tbl. honey
2-1/2 tsp. soy sauce
1/2 tsp. corn starch
2 ea. 6 oz. salmon fillets
1 tsp. sesame oil
2 cups white rice
2 Tbl. rice vinegar
1 Tbl. mayonnaise
1 tsp. K-4 Keenan's Killer Sunshine Mango Hot Sauce
1 med. English cucumber, quartered and sliced
3 scallions, thinly sliced
1 avocado, halved, pitted and chopped
pickled ginger, for garnish
sesame seeds, toasted, for garnish
Preheat over to 400° F. Mix honey, 2 tsp. of the soy sauce, and corn starch in a small bowl. Microwave for 30 seconds.
Rub the fillets with 1/2 tsp. of the sesame oil, and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the over, and brush with the honey-soy sauce mixture. Return to the oven, and continue baking until just cooked through, about 7 to 9 minutes longer.
Cook 2 cups of white rice; set aside. Whisk the rice vinegar, mayonnaise, K-4 and remaining 1/2 tsp. each of soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 tsp. salt and toss. Gently fold-in the avocado. Serve the salmon with the salad and pickled ginger over the cooked rice. Sprinkle with toasted sesame seeds if desired.