To accompany the pineapple salmon parcel, I made cucumber ribbons with ginger vinaigrette.

Given the hot weather we are experiencing here, I use cucumber for that refreshing feel and dress it with the touch of ginger vinaigrette. (the last thing you want to do is to drown this lovely salad with too much dressing)

Think pineapple, salmon, citrus sauce, cucumber and ginger.... the assembled, creates the perfect symphony in the mouth.

For garnishing, diagonally cut the spring onion about 2cm in length for that aesthetic appeal.
Trust me, It does make a difference!


You will need:(for 4)
4 Japanese cucumber
Zest of 1 lemon and or orange
100ml of Mirin (Japanese rice vinegar) or any rice vinegar
1 tablespoon of sugar
1 tablespoon of soy sauce
2 tablespoon of olive oil or any vegetable oil
dash of sesame oil

for garnish
1 tablespoon of sesame seeds (preferably toasted)
1 stalks of diagonally cut spring onion for garnishing

Method:
Wash and peel the cucumber using a vegetable peeler or mandolin.
Mixed in the vinegar, sugar, soy sauce, oil until sugar is dissolved.

Cooks' note:

• Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.