How to make it
Preheat the oven to a high broil. Line a baking sheet with aluminum foil.
Add the Persian cucumbers, Lee Kum Kee Seasoned Rice Vinegar, 1 ½ teaspoon of salt, and granulated sugar to a bowl. Toss the ingredients together then massage the cucumbers with your hands. Mix in the sesame seeds then set it aside to pickle.
Grease the prepared baking sheet with the olive oil. Season the salmon filets with salt and pepper. Then brush the Lee Kum Kee Sriracha Mayo Type Dressing/Spread (Cage-Free Eggs) all over the salmon filets. Place it in the oven to cook for 8-10 minutes until the top is golden and slightly charred.
Serve the salmon with rice, avocado, scallions, seaweed snack, and pickled cucumbers. Enjoy!