Grilled Teriyaki Salmon With Cucumber Mirin Salad

Recipe Ingredients

4		Skinless salmon fillets - (4 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Teriyaki Glaze
2 cups	474ml	Thin soy sauce
1/2 cup	80g / 2.8oz	Brown sugar
		Juice of 1 lime
1/2 cup	118ml	Fresh orange juice
2		Ginger
		Garnish
		Cucumber Mirin Salad - see * Note
1 tablespoon	15ml	Toasted white sesame seeds

Recipe Instructions

* Note: see the "Cucumber Mirin Salad" recipe which is included in this collection.

Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer until the mixture reaches a consistency of syrup. Remove from the heat and cool. Taste to make sure it is not too salty.

Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides until done, about 8 minutes.

Place a small mound of Cucumber Mirin Salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds.

This recipe yields 4 servings.

Source:
COOKING LIVE with guest chef Ming Tsai - From the TV FOOD NETWORK - (Show # CL-9091)

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