Soy-Glazed Salmon with Cucumber-Avocado Salad

With Madison home from college, she found this Food Network recipe. 
It was a big hit at their house.  Christine served it with wild rice and fresh green beans. 

1 tablespoon honey

2 1/2 teaspoons soy sauce

1/2 teaspoon cornstarch

4 6 ounce center cut salmon fillets

1 teaspoon sesame oil

Kosher salt

2 tablespoons rice vinegar (not seasoned)

1 tablespoon mayonnaise

1 medium English cucumber, quartered lengthwise and sliced

3 scallions, thinly sliced (optional)

1 avocado, halved, seeded and chopped

Jarred pickled ginger, for serving (optional)

Directions:

Preheat oven to 400 degrees.  Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl.  Microwave until just simmering, 30-40 minutes.

Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt.  Place the fish in a baking dish and bake 5 minutes.  Remove from the oven and brush with the honey-soy sauce mixture.  Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.

Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl.  Add the cucumber, scallions and 1/4 teaspoon salt and toss.  Gently fold in the avocado.  Serve the salmon with the salad and pickled ginger.