Refreshing, crunchy, and light, this salsa can double as a salad to be served alongside a main course. The salsa can be made up to 12 hours in advance. I like to cover the salmon with sesame seeds for a pretty effect, but you can bake them after they are marinated without the sesame seeds as well.
- diakon or white radish - 1 cup diced
- english cucumber - 1 cup diced, unpeeled
- pineapple - 1 cup diced
- celery ribs - 1/2 cup diced
- chopped flat leaf italian parsley - 3 tbsp
- lemon juice, fresh - 1 tsp
- oil - 1 tsp
- salmon - 24 thinly cut pieces
- teriyaki sauce - 1 cup ( I like honey-garlic flavor, but use whatever you have)
Preheat oven to 375°F (190°C). Let the salmon marinate in the teriyaki sauce for 1 hour (or up to 4 hours). Mix some black and white sesame seeds and put on a plate. Dredge each piece of salmon in the sesame seeds for a thin coating.
Weave the salmon through the skewers and lay flat on a baking paper—lined baking sheet. Bake for 6 minutes and remove from oven. Let cool to room temperature.
Meanwhile, mix all salsa ingredients together and toss well. Serve with salmon.