Top and tail your cucumber, and bash with a rolling pin until broken but not completely disintegrated. Cut lengthways and then chop into half-moons. Add cucumber to a medium bowl along with chopped red chilli, red wine vinegar, sesame oil, mirin, sesame seeds, salt and pepper. Taste for seasoning and let sit.
Heat a large saucepan over high heat and add 6 tbsp olive oil, or until oil starts to fill up the side of pan. Half aubergines lengthwise and cut into half-moons. Add aubergines to the pan and mix with the hot oil - they'll absorb a lot of the oil, but will release this once cooked through. If you notice the bottom of the pot starts to brown, add more oil.
Fry the aubergines for 10-12 minutes and stir regularly so that they don't stick. Once they are golden brown, transfer to a paper-lined plate. Cover in more kitchen paper to absorb the oil.
Heat one tbsp of olive oil in a pan over medium heat. Season salmon fillets with salt, pepper and ground coriander and once pan is hot, place in skin side down and cook for 4-6 minutes. Flip, and cook for a further 3-5 minutes.
Transfer aubergines back into the pan and add harissa/chilli paste, honey, and a pinch of salt and pepper. Stir until aubergines are well coated in the paste/honey mix, and top with sesame seeds to finish.
Serve with rice (optional) and enjoy.