Grilled Salmon Teriyaki With Cucumber Salad Recipes

TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD

Steps:

• Preheat an outdoor grill to medium heat.
• Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
• Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
• Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

GRILLED TERIYAKI SALMON

Steps:

• In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes) add in garlic halves and green onion.
• Wash the salmon under cold water then pat dry using paper towels.
• Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag) then pour the marinade over; turn salmon to coat in the marinade.
• Refrigerate for 3-6 hours (turning occasionally).
• Set grill to medium heat, then grease the grill glates.
• Place the salmon on the grill, then discard marinade.
• Season with salt and more lemon pepper if desired.
• Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.

GRILLED SALMON TERIYAKI WITH CUCUMBER SALAD

Steps:

• Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
• Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
• For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.

TERIYAKI SALMON WITH MIRIN CUCUMBER SALAD

Steps:

• 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.
• MIRIN CUCUMBER SALAD: 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.

GRILLED TERIYAKI SALMON

Steps:

• Whisk teriyaki sauce, apple juice, brown sugar, vinegar, pepper, and garlic together in a small bowl.
• Place salmon fillets in a glass baking dish. Pour marinade over top, cover, and refrigerate for 4 to 6 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove salmon fillets from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
• At the same time, grill salmon fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
• Serve fillets with reduced marinade drizzled over top.

GRILLED SALMON WITH CUCUMBER-YOGURT SALAD

Steps:

• In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
• Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
• Season cucumber salad with salt and pepper and serve alongside salmon.