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Teriyaki-Glazed Salmon with Pickled Cucumber Relish Recipe

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This recipe for Teriyaki-Glazed Salmon with Pickled Cucumber Relish, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Bukowick
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup low-sodium Teriyaki sauce
1 garlic clove, minced
2 tbsp. minced fresh ginger
1 tbsp. brown sugar
1 tbsp. fresh lime juice (from about 1 lime)
6 6 oz. salmon fillets with skins

3/4 cup peeled, seeded, and diced cucumber
2 tbsp. drained pickled ginger, coarsely chopped
1 tbsp. pickled ginger juice
2 tbsp. finely diced red onion, rinsed and drained
1 tbsp. rice wine vinegar
1 tbsp. coarsely chopped fresh cilantro
Salt to taste

Pickled Cucumber Relish:
1/4 cup peeled, seeded, and diced cucumber
2 tbsp. drained pickled ginger, coarsely chopped
1 tbsp. pickled ginger juice
2 tbsp. finely diced red onion, rinsed and drained
1 tbsp. rice wine vinegar
1 tbsp. coarsely chopped fresh cilantro
Salt to taste

Directions:
Directions:
In a large bowl, whisk the teriyaki sauce, garlic, ginger, sugar, and lime juice until the sugar dissolves. Add the salmon, turn to coat, cover with plastic wrap, and refrigerate for 15 to 30 minutes (or overnight).

Lightly coat a clean grill with cooking oil spray and preheat the grill to medium. Arrange the salmon fillets, skin-side down, evenly on the grill, cover, and cook without turning for 8 minutes. Using a large spatula, carefully turn the fillets and cook, covered, 2 to 3 minutes longer, just until the salmon is cooked through but still moist and flaky.

For the Pickled Cucumber Relish:
Combine the ingredients in a small bowl and toss to combine. Cover and refrigerate until ready to serve with the salmon.

 

 

 

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