Not your average weeknight salmon🐠we braided it, we glazed it, we gave it a whole boat 🚢 It’s the kind of dish that looks way fancier than the effort it takes, and it comes with the perfect crunchy, tangy Asian cucumber salad giving you a full meal. Whether you’re planning your Shavuot table or just looking for a summer dinner to impress your guests (or just yourself!), this one’s a keeper. Here’s how to make it – serves 2: For the Braided Salmon Boats: * 2 skinless salmon fillets (about ¾ lb each) * 14 asparagus spears, tough ends trimmed * 6 white mushrooms, sliced * 2 sheets parchment paper (12x16”) * Kitchen twine * Toasted sesame seeds (for garnish) Teriyaki Glaze: * ½ cup soy sauce * 3–4 Tbsp oil * 2–3 Tbsp honey * 1 nub fresh ginger, grated * 2–3 garlic cloves, minced * juice from one orange Instructions: 1. Pat dry the salmon fillets. Cut each fillet lengthwise into 3 strips, keeping the top intact, and braid. 2. Fold parchment into 1-inch accordion folds, tie both ends with twine, and open the center like a boat. 3. Place salmon in the boat, add asparagus on one side, and mushrooms on the other. 4. Mix teriyaki glaze ingredients and brush generously over salmon and veggies. 5. Sprinkle sesame seeds on top. 6. Bake at 375°F for 30 minutes. Baste with extra glaze during baking if desired. While it bakes, make the salad:  Asian Cucumber Salad: * 6–8 Persian cucumbers (peel on, sliced diagonally) * 1 bunch green onions (green parts only), chopped * 1 bunch cilantro, chopped * ⅓ cup seasoned rice vinegar (or regular + 1 tsp sugar) * 1–2 Tbsp chili crunch (homemade recipe in the reel before this one!) Toss everything together and serve alongside your beautiful braided salmon boat. Chef tip: Serve straight in the parchment boat or gently lift it onto a plate. Either way—it’s a total showstopper. #sivanskitchen #salmon #fancy #effortless #shavuot - @sivanskitchen