For cucumber picklePlace 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.
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.
To servePlace 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! magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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