Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Shave Carrot (1) and Lebanese Cucumber (2) with a peeler and finely dice the Red Chili Pepper (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 (6 tablespoon), Apple Cider Vinegar (6 tablespoon), Granulated Sugar (1/4 cup), cut peppers, Olive Oil (2 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) together. Toss to coat and then cover and allow to pickle overnight.
Step 3
Combine the Soy Sauce (1 cup), Honey (2 tablespoon), Brown Sugar (2 tablespoon), Mirin (3/4 cup), and Sake (3/4 cup). Coat the Salmon Fillet (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 Brown Rice (4 cup).
Rate & Review
Tap to Rate: