Pulled Salmon with Pickled Cucumber and Red Onion

Method

Preheat the grill.
Finely chop garlic and the stalk of coriander. Set aside the coriander leaves; they will be used as a topping.
Combine garlic, coriander stalk, soy sauce, Akase honey, cumin, and paprika to make a marinade.
Place the salmon in a greased, ovenproof dish, and pour the marinade over. Let it sit for about 1 hour.
Quickly grill the salmon on the upper side, then with the skin side down for about 10 minutes. You can also grill it in an aluminum foil packet.
Flake the salmon with a fork and sprinkle with coriander leaves.

Slice the cucumber thinly with a mandoline, place the slices in a bowl, and mix with salt. Let it press for about 30 minutes.
Squeeze out the water from the cucumber.
Make a brine with water, vinegar, sugar, and spices, stirring until the sugar dissolves.
Add the cucumber to the brine and let it sit for about 1 hour before serving.

Slice the red onion thinly and squeeze the lime juice over it.
Add salt and lime juice to the red onion and let it sit for at least 1 hour. Preferably, leave it overnight.