Teriyaki Salmon with Brown Rice and Pickled Vegetables

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.

In a bowl place carrots and cucumbers. Over the bowl pour the Rice Vinegar (1/3 cup), Apple Cider Vinegar (1/3 cup), Granulated Sugar (4 Tbsp), cut peppers, Olive Oil (2 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp) together. Toss to coat and then cover and allow to pickle overnight.

Combine the Soy Sauce (1 cup), Honey (2 Tbsp), Brown Sugar (2 Tbsp), Mirin (3/4 cup), and Sake (3/4 cup). Coat the Salmon Fillets (4) with the marinade and marinate overnight in the fridge.

Preheat the oven to 355 degrees F (180 degrees C).

Bake salmon for 12-15 minutes in the preheated oven.

Assemble cooked salmon on a plate with pickled vegetables and cooked Brown Rice (1 1/3 cups).