-
Take a vegetable peeler or mandolin and cut long strips of cucumber.
-
In a medium sized bowl add the vinegar and sugar, stir and add the cucumber. Stir and set aside.
-
Cook the edamame as per packet directions and set aside to cool.
-
In a large bowl add the salmon, soy sauce and honey. *note if your honey isn’t very runny, warm it in the microwave to loosen a little before adding to the salmon. Set aside.
-
Mix the mayonnaise with the juice of 1 lemon (or 1 tablespoon of lemon juice) until well combined. You can use a whisk or a spoon. Set aside.
-
Roughly chop the edamame and dice the avocado. Add to a medium sized bowl with the juice of half a lemon (or ½ tablespoon of lemon juice) and olive oil. Mix well and season to taste with salt.
-
Add the oil to a non-stick pan over a medium – high heat. Once hot, add the salmon using tongs, we don’t want all the liquid in here now or you won’t get those lovely brown sides, it will boil instead. Cook on one side until golden, then turn. The salmon cooks very quickly (around 1 minute) so flip them and then add the marinating liquid to the pan. Turn off the pan and the salmon will keep cooking. Add the sesame seeds.
-
To assemble, add your rice and lettuce to the bowls, add the edamame avocado smash, some pickled cucumber, and radish. Add the salmon bites, I like to do this over the rice. Pour over some of the cooking juices over the salmon so that the rice gets flavoured by the sweet soy liquid. Finish with a drizzle of lemon mayo. Serve.