- Two 8 oz sockeye salmon fillets
- 4 tbsp olive oil (divided use)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- One large cucumber, peeled and sliced
- 1/4 cup rice vinegar
- 1 tbsp raw honey
- 1/2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
For the salmon: season with garlic powder, onion powder, paprika, salt, and pepper. Drizzle with 2 tbsp olive oil. Refrigerate for at least 30 minutes. Heat 2 tbsp olive oil in a skillet over medium heat, then place salmon skin side down. Cook for 3-4 minutes, then flip and cook another 3-4 minutes.
For the cucumber salad: Mix together rice vinegar, raw honey, sesame oil, ground ginger, red pepper flakes, salt, and pepper. Toss the cucumber slices in the dressing.