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Parve
Medium
1 Hour, 30 Minutes
Diets 
Refreshing, crunchy, and light, this salsa can double as a salad to be served alongside a main course. The salsa can be made up to 12 hours in advance. I like to cover the salmon with sesame seeds for a pretty effect, but you can bake them after they are marinated without the sesame seeds as well.
24 thinly cut pieces of salmon
1 cup Telma Teriyaki Sauce
sesame seeds, white and black, such as Pereg, for coating
1 cup daikon, diced
1 cup English cucumber, upeeled and diced
1 cup Gefen Pineapple, diced
1/2 cup celery ribs, diced
3 tablespoons flat-leaf Italian parsley, chopped
1 teaspoon fresh lemon juice or Tuscanini Lemon Juice
1 teaspoon oil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Let the salmon marinate in the teriyaki sauce for one hour (or up to four hours).
Mix some black and white sesame seeds and put on a plate.
Dredge each piece of salmon in the sesame seeds for a thin coating.
Weave the salmon through the skewers and lay flat on a Gefen Parchment Paper—lined baking sheet.
Bake for six minutes and remove from oven.
Let cool to room temperature.
Meanwhile, mix all salsa ingredients together and toss well.
Serve with salmon.
Photography: Daniel Lailah Styling: Amit Farber
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