Teriyaki Salmon with Mirin Cucumber Salad

4.7(26)

by Ming Tsai·published 2016-11-20

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AsianMain Dish

Servings

4 servings

Total time

—

Calories / serving

720 kcal

Ingredients (15)

serves

1 cup thin soy saucesoy-sauce
Juice and zest of 2 orangesorange
3 tablespoons brown sugarbrown-sugar
4 cloves of garlicgarlic
1 tablespoon minced gingerginger
1 tablespoon white sesame seedssesame-seed
4 (6-ounce) salmon filletssalmon
1/2 tablespoon wasabi powderwasabi-powder
1 tablespoon mirinmirin
1 tablespoon rice wine vinegarrice-wine-vinegar
1 teaspoon sugarsugar
1/2 cup canola oilcanola-oil
Salt and white pepper to tastesalt-and-pepper
2 large English cucumbers, juliennedcucumber
Sesame seeds, for garnishsesame-seed

Instructions (3 steps)

01Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
02Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.

03MIRIN CUCUMBER SALAD: Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.

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