Glazed Salmon with Pickled Cucumber Salad

How to make it

1. In a small bowl, mix gluten-free soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Place the salmon fillets in a shallow dish, spoon over the glaze, and set aside for 10 minutes while you prepare the rice and salad.
2. Rinse the jasmine rice under cold water until the water runs clear. Cook according to packet instructions. Keep warm and fluff with a fork before serving.
3. In a medium bowl, combine sliced cucumber, red onion, rice vinegar, gluten-free soy sauce, and honey. Toss well and set aside to lightly pickle.
4. Heat a film of oil in a large frying pan over medium heat. Remove salmon from the marinade (reserving the excess) and place skin-side down in the pan. Cook for 3–4 minutes, then flip and cook for another 2–3 minutes, or until just cooked through. Pour in the remaining marinade during the final minute and let it bubble into a glaze.
5. Spoon rice into bowls, top with glazed salmon, and serve alongside the pickled cucumber salad. Drizzle with any remaining pan glaze and sprinkle with sesame seeds.