Un almuerzo que hice desde 0 en menos de media hora, es muy versátil porque pueden reemplazar algunos de los ingredientes y usar básicamente lo que tengan en la nevera.
1. Remove the skin from the salmon fillet (do not discard it, set it aside). Cut the salmon into cubes.
2. In a bowl, marinate the salmon cubes for 20 minutes in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, and 1 teaspoon of ginger.
3. Using a vegetable spiralizer (or similar tool), make spirals from the carrot and cucumber. In a separate bowl, marinate these vegetable spirals in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, and 1 teaspoon of ginger.
4. To make the "salmon crackling" (chicharrón), wash the salmon skin very well. In a very hot pan, place the salmon skin skin-side down (where the scales were) and leave it undisturbed until it starts to toast, about 3-4 minutes. Then flip it and let it toast on the other side.
5. Serve a bed of basmati rice, topped with the marinated salmon (without the marinade sauce), the marinated vegetables (without the marinade sauce), diced ripe mango, and a sprinkle of sesame seeds.
