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.