Serves 4

For the cucumber pickle

• 1 cucumber, shaved into ribbons
• ½ cup radish, cut into matchsticks
• ½ red chilli, chopped
• ¼ cup water
• ½ tsp xylitol
• 2 tbsp rice vinegar
• Himalayan salt

For the salmon

• 800g salmon fillet, skin on
• extra virgin olive oil, for brushing
• Himalayan salt and white pepper
• 1 tbsp black sesame seeds
• 10g fresh mint
• lime wedges, to serve

1 Preheat oven to 180ºC.
2 For cucumber pickle: Place the cucumber, radishes and chilli in a bowl. Add water, rice vinegar and xylitol and combine well. Allow to stand for 10 minutes. Season with salt.
3 Place salmon on a lined baking tray. Brush with olive oil; season well. Bake for 15 minutes or until cooked but still rare in centre. Remove, allow to cool.
4 To serve: Place the salmon on a serving platter, top with cucumber pickle and sprinkle with black sesame seeds. Garnish with fresh mint and lime wedges.

Words and image: Lose It! magazine