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Grilled Teriyaki Salmon With Cucumber Mirin Salad

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Skinless salmon fillets - (4 oz ea)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Teriyaki Glaze
2 cups 474mlThin soy sauce
1/2 cup 80g / 2.8ozBrown sugar
  Juice of 1 lime
1/2 cup 118mlFresh orange juice
2   Ginger
  Cucumber Mirin Salad - see * Note
1 tablespoon 15mlToasted 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.

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


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