1 lb salmon fillets
2 tbsp grape seed oil
8 oz daikon, radishes, carrots and cucumber sliced thin
2 tbsp rice vinegar
3 tbsp franks red hot sauce
2 tbsp lime juice
2 c cooked rice
1 c cilanteo, minced
1/4 c chives, minced
Preheat oven to 250.
Place salmon on a baking sheet, spray with oil and season with salt and pepper. Bake until just cooked through, 25 – 30 minutes.
Place the daikon, radishes, carrots and cucumber slices in a bowl and season with salt. Massage to soften and poor off any excess water. Add vinegar and toss to cook.
Whisk together the lime juice, hot sauce and 2 tbsp oil in a bowl.
Divide rice amount bowls. Break up the salmon into pieces and scatter over the rice, drizzle with vinaigrette, top with pickled veggies, cilantro and chives.