Cooking time: 40 minutes 
Serves: 8

Ingredients

1 whole side of salmon
2 Lebanese cucumbers
¼ bunch shallots
½ tbsp sesame seeds
¼ cup tamari
⅓ cup mirin
1 ½ tbsp honey
1 lemon
2 garlic cloves
1 small knob ginger

Method

1 - Give all the vegies a little wash. Preheat the oven to 220°C. Using a peeler, peel long strips of cucumber until reaching the seeds. Do this on all sides of the cucumber, set strips aside.

 2 - Crush the garlic using a garlic press. Remove skin from ginger and finely grate. Add to a bowl with the honey and tamari, mix well.

3 - Finely slice the shallots diagonally, set aside. In a small frying pan on high heat, toast sesame seeds for approx. 5 mins until golden, whilst stirring regularly. Remove from heat, set aside.

4 - Using a paper towel, pat dry the salmon. On a baking tray lined with baking paper, place salmon and rub over the tamari honey marinade. Let marinade for at least 5 mins. Cook in the oven for approx. 14 mins, until the centre warms to the tip of a knife.

5 - In a bowl, add the mirin and the juice of one lemon. Add in the cucumber strips and shallots, toss and soak for approx. 3 mins.

6 - Remove salmon from the oven. Very carefully transfer to a platter ensuring to keep the salmon whole. Dress salmon using juices left in the baking tray. Dress salmon with pickled cucumber and shallots then sprinkle with toasted sesame seeds. Consume within 48 hrs.