2 Lebanese cucumbers, peeled, cut into quarters lengthways and diced
1 avocado, peeled and diced
1 punnet yellow teardrop tomatoes, halved
1 small green capsicum, diced
200g green beans, trimmed, blanched and cut into 2cm lengths
1 small red onion, sliced
3 tbsp extra virgin olive oil, plus extra
2 tbsp lemon juice
1 tsp soy sauce
1/2 tsp white sugar
1 red chilli, seeds removed and diced
1 tsp finely grated ginger
sea salt and black pepper
4 x 150g salmon fillets, skin on
steamed rice, to serve