Alexa Whats for Dinner

1. Going in a diagonal motion, cut small slits in each cucumber, being careful not to cut all the way through. Once done on one side, flip the cucumber upside down and cut in the same direction in small diagonal slits (this should create a slinky effect). Place into a large bowl. Sprinkle on kosher salt, making sure to get it in the nooks and crannies. Allow to sit for 10-15 minutes to draw out excess moisture, then squeeze out any liquid.
2. In a small bowl, whisk together rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, gochugaru, sugar, minced garlic, sesame seeds, and scallions until well combined and sugar is dissolved.
3. Toss sauce over cucumbers to evenly coat. Marinade for 30 minutes or more!
4. Preheat oven to 375 degrees F. In a bowl, combine remaining 1 tbsp soy sauce, remaining 1 tbsp sesame oil, plus 1 tbsp honey. Mix well. Place salmon on a foil-lined baking sheet and cover with the honey & soy mixture. Sprinkle on extra Gochugaru. Bake for about 10 minutes or until your desired doneness.
5. Heat a nonstick pan over medium high. Add in the spinach plus about 1 tbsp of water. Sauté until the spinach is wilted and cooked. Season with kosher salt & black pepper to taste, plus extra Gochugaru if you like.
6. Microwave the white rice according to package instructions. Divide the cooked rice among 2 bowls, then add on the cooked salmon, cooked spinach, and marinated cucumbers. Add on sliced avocado and kimchi. Garnish with extra green onions and sesame seeds. Enjoy!