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 (1/4 cup) , 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.

Assemble cooked salmon on a plate with pickled vegetables and Brown Rice (4 cups) .