Yogourt and Sambal Oelek Marinated Salmon

1. Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Preheat to oven to 400°F. Slice the cucumbers. Chop the green onions and the chili pepper. Cut the lemon in half. On a separate board, cut the salmon into cubes.

2. In a bowl, combine the yogurt, the juice of half a lemon and the sambal oelek, to taste (caution! spicy). Add the salmon cubes and marinate until ready to cook or longer, if desired.

3. Rinse the rice and place it in a pot with 1.5 ^2P | 2 ^3P cups of water. Bring to a boil, reduce the heat to low, cover and cook for 10-12 minutes. Meanwhile, in a bowl, mix 2 ^2P | 3 ^3P tbsp. of rice vinegar and 1 tbsp. of sugar. Mix well. Add to rice once cooked and mix well.

4. Spread the salmon on a baking sheet and cook in the oven for 8-10 minutes.

5. In a bowl, combine the cucumbers, the sesame oil, half of the green onions, half of the sesame seeds, the juice of half a lemon, the chili peppers, to taste (caution! spicy) and 1 tbsp of sugar.

6. Serve the salmon with the rice and the cucumber salad. Garnish with the rest of the green onions and the rest of the sesame seeds. Bon appétit!