Salmon fillet with ginger-soy marinade

1. Preheat the oven to 180 °C.
2. Peel the ginger and grate using a fine grater. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Slice the garlic.
3. Squeeze half the lime. Mix the lime juice with the ginger, cayenne pepper, garlic, ketjap, soy sauce, caster sugar and olive oil to create a marinade. Place the salmon in the marinade and leave for 40 minutes at room temperature.
4. In the meantime, cook the rice according to the instructions on the package.
5. Remove the salmon from the marinade and sieve out the ginger, garlic and cayenne pepper. Heat a non-stick grill pan or frying pan and fry the salmon on a high heat for 4 minutes. Turn the salmon halfway. Place the salmon in an oven dish skin side down. Divide the cayenne pepper, ginger and garlic over the salmon. Bake in the oven for about 8 minutes until almost done.
6. Make long ribbons of the cucumber with a cheese slicer or peeler. Serve the salmon with brown rice and the cucumber ribbons

Tip: Scatter with roughly chopped fresh coriander.

Enjoy!