Teriyaki Salmon With Mirin Cucumber Salad Recipes

GRILLED SALMON TERIYAKI WITH CUCUMBER SALAD

Grilled salmon teriyaki with cucumber salad image

Salmon fillets are cooked straight from frozen for convenience - the sticky glaze helps to keep the fish moist while it cooks

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
5 tbsp soy sauce
5 tbsp mirin or dry sherry
1 tbsp golden caster sugar
1 piece fresh root ginger , peeled and finely grated
2 garlic cloves , crushed to a paste
4 frozen boneless, skinless salmon fillets
1 small cucumber
1 tbsp rice wine vinegar
1 tbsp soy sauce
½ tsp golden caster sugar
1 tbsp toasted sesame seeds

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.

Nutrition Facts : Calories 340 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Protein 27 grams protein, Sodium 4.23 milligram of sodium

TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD

Teriyaki Salmon with Grilled Scallions and Avocado Cucumber Salad image

Salmon and scallions are brushed with a flavorful teriyaki sauce and served with a vinegary avocado cucumber salad.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons rice vinegar
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce
Four 4-ounce center-cut salmon fillets
Vegetable oil, for brushing and oiling the grill grates
1 bunch scallions, trimmed
Kosher salt and freshly ground black pepper
2 Persian cucumbers, cut into half moons
1 avocado, cubed
2 teaspoons toasted sesame seeds

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.

TERIYAKI SAUCE AND MARINADE

Teriyaki Sauce and Marinade image

I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.

Provided by Celeste

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

⅔ cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
⅓ cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Steps:

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.2 g, Fat 0.7 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1804.5 mg, Sugar 15.2 g

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