Cooking Instructions
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Step 1
Shave
Carrot (1)
and
Lebanese Cucumbers (2)
with a peeler and finely dice the
Red Chili Peppers (2)
. De-seed the peppers if you are sensitive to spice.
Step 2
In a bowl place carrots and cucumbers. Over the bowl pour the
Rice Vinegar (90 mL)
,
Apple Cider Vinegar (90 mL)
,
Granulated Sugar (50 g)
, cut peppers,
Olive Oil (30 mL)
,
Salt (6 g)
, and
Ground Black Pepper (2 g)
together. Toss to coat and then cover and allow to pickle overnight.
Step 3
Combine the
Soy Sauce (240 mL)
,
Honey (40 g)
,
Brown Sugar (25 g)
,
Mirin (180 mL)
, and
Sake (180 mL)
. Coat the
Salmon Fillets (4)
with the marinade and marinate overnight in the fridge.
Step 4
Preheat the oven to 355 degrees F (180 degrees C).
Step 5
Bake salmon for 12-15 minutes in the preheated oven.
Step 6
Assemble cooked salmon on a plate with pickled vegetables and cooked
Brown Rice (245 g)
.
