Hot Honey Salmon & Smashed Cucumber Salad

Ingredients

• 2 salmon fillets, about 150 g each
• 2 large Persian cucumbers, or 1/2 English cucumber
• 1 tbsp honey
• 1 tsp chili flakes or Sriracha
• 1 tsp soy sauce
• 1 clove garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Pinch of sea salt
• Optional toasted sesame seeds

Instructions

1. Place cucumbers in a zip-lock bag and lightly smash until they split.
2. Toss smashed cucumbers with a pinch of salt and rest 5 minutes. Drain excess water, then toss with rice vinegar and sesame oil.
3. Whisk honey, chili, soy sauce, and garlic.
4. Heat a non-stick pan over medium-high heat. Season salmon and sear skin-side down for 4–5 minutes.
5. Flip, pour the glaze over the fillets, and cook another 2–3 minutes until bubbly and tacky.
6. Serve the warm salmon over the cold cucumber salad and finish with sesame seeds or spring onions if desired.