Teriyaki salmon with rice and cucumber

Ingredients (serves 2)

• Salmon (raw)250 g
• Soy sauce30 g
• Honey10 g
• Rice (dry)130 g
• Cucumber200 g
• Sesame seeds5 g

Also: Garlic, ginger, vinegar, chives

Method

1. Get ready: rinse the rice (130 g), chop the garlic and grate the ginger. Cut the cucumber (200 g) into thin slices.
2. Cover the rice with 260 ml water, bring to the boil over high heat, then cook covered over low heat for 12–15 min.
3. While the rice cooks, mix the glaze: 30 g soy sauce, 10 g honey, the garlic and the ginger. Drizzle the cucumber with vinegar and sprinkle with 5 g sesame seeds.
4. Pat the salmon dry with kitchen paper. In a non-stick frying pan without oil, cook it skin side down over medium heat for 5 min.
5. Turn it over, pour over the glaze and cook over low heat for another 2 min. The fish should turn opaque and flake easily.
6. Serve the salmon with the rice and cucumber, sprinkled with chives.