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1For 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.
2For 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.