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Teriyaki Salmon with Mirin Cucumber Salad Recipe

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This recipe for Teriyaki Salmon with Mirin Cucumber Salad, by , is from The Riverwood Community Association Cookbook 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paulette Paschen

Category:
Category:
 

Teriyaki Salmon


Ingredients:  
Ingredients:  
1 cup low sodium soy sauce
juice and zest of 2 oranges
3 tablespoons brown sugar
4 cloves of garlic
1 tbsp. minced ginger
1 tbsp. white sesame seeds
4 6oz. salmon fillets

Directions:
Directions:
Combine all but sesame seeds and salmon in a saucepan. Bring to a 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.
 

Mirin Cucumber Salad


Ingredients:  
Ingredients:  
1/2 tbsp. wasabi powder
1 tbsp. Mirin
1 tbsp. rice wine vinegar
1 tsp. sugar
1/2 cup canola oil
salt and white pepper to taste
2 large English cucumbers, julienned
sesame seeds, for garnish

Directions:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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