Pickled Cucumber
1. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
2. Add the sliced cucumber and toss to coat evenly.
3. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
Pickled Daikon
1. In a separate bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
2. Add the julienned daikon and toss to coat.
3. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
Salmon Skewers & Glazing
1. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat.
2. Thread the hot-smoked salmon nuggets onto skewers.
3. Lightly brush the pan with oil, then glaze the salmon skewers with the bbq sauce.
4. Place skewers on the grill and cook for 1-2 minutes per side, until lightly caramelized and heated through.
5. Remove from heat once the glaze is sticky and slightly charred at the edges. Glaze one more time with BBQ sauce
Assembly & Serving
1. Arrange the glazed salmon skewers on a serving platter.
2. Serve with pickled cucumber and pickled daikon either alongside or lightly layered over the skewers.
3. Finish with fresh cilantro
4. Serve warm on its own or with rice
