1 lb | salmon fillet |
Little | pepper |
A pinch | salt |
A few | lemon slices |
1 tablespoon | olive oil |
Few slices | japanese cucumber slices |
Few slices | carrot slices |
1 cup | rice |
Dressing | |
2 tablespoon | korean chili flakes |
1 tablespoon | chili paste (gochujang) |
Soy sauce | soy sauce |
1 clove | garlic finely minced |
1 tablespoon | fresh squeezed lemon juice |
3 tablespoon | honey |
Vinegar | vinegar |
1 teaspoon | sesame oil |
Season salmon fillet with salt and lemon pepper.
Heat oil in a pan over medium heat and grill salmon until cooked through, about 3-5 minutes each side.
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Let the fish rest for a few minutes and flake with a fork into big bite sizes.
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Meanwhile make dressing by mixing all the ingredients.
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3.In a shallow bowl or a plate, place some rice and scatter cucumber and carrot slices
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Top with salmon, drizzle with the dressing. To serve toss everything briefly and enjoy.
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