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Ingredients

• FOR PICKLED CUCUMBER:
• 1 hothouse English cucumber, sliced
• 1 cup rice wine vinegar (can also use white vinegar or red wine vinegar)
• 1/2 cup sugar
• Pinch of kosher salt
• 1/2 medium red chili, thinly sliced into circles
• FOR SALMON:
• 4 6-ounce salmon filets, boneless, skin on
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 10-12 turns freshly ground black pepper
• 2 tablespoons toasted sesame seeds
• 4 cups cooked brown rice
• 1 cup low-sodium soy sauce
• 1/4 cup honey
• 1 teaspoon grated fresh ginger
• 1 clove of garlic, peeled and minced

Description

Soy-Glazed Salmon With Quick-Pickled Cucumber Salad - The Huffington Post

Kitchen Daily