Food Network: Teriyaki Salmon with Mirin Cucumber Salad

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Teriyaki Salmon with Mirin Cucumber Salad
Recipe Courtesy of Ming Tsai

Ingredients
1 cup thin soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets

Directions
Combine 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.

Add 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.

Ingredients
MIRIN CUCUMBER SALAD:

1/2 tablespoon wasabi powder
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup canola oil

Salt and white pepper to taste
2 large English cucumbers, julienned
Sesame seeds, for garnish

Directions
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.