Teriyaki Salmon with Mirin Cucumber Salad

By á-2053

Ingredients

• ½ cup soy sauce
• 2 tsp. grated orange zest
• ½ cup fresh orange juice
• 1 ½ Tbsp. light brown sugar
• 2 cloves garlic, peeled
• 1 ½ tsp finely chopped and peeled gingerroot
• 1 ½ tsp. white sesame seeds
• 1 ½ lb. salmon fillet
• 1 ½ tsp. wasabi powder
• 1 Tbsp. mirin (sweet saki)
• 1 Tbs. rice wine vinegar
• 1 tsp. sugar
• ¼ tsp. course salt
• 1/8 tsp. ground black pepper
• ½ cup canola oil
• 2 medium European cucumbers; julienned

Preparation

Step 1

In saucepan, combine all sauce ingredients except sesame seeds and bring to a boil, simmer 10 minutes until reduced to ½ cup. Remove from heat and stir in sesame seeds, cool. Combine with Salmon in a food-storage bag and refrigerate for 1 hour.

In bowl, mix wasabi and mirin to make paste. Add vinegar, sugar, salt and pepper. Gradually whisk in oil, add cucumbers.

Coat outdoor grill with cooking spray, heat or grill salmon, reserving liquid but discarding garlic. Grill 8 minutes, turning once, brush with sauce. Place over cucumbers on plates.