Grilled Salmon Teriyaki with Cucumber Salad Recipe
Ingredients
| Sunflower oil | 1 Tablespoon | |
| Soy sauce | 5 Tablespoon | |
| 5 tbsp mirin or dry sherry | ||
| 1 tbsp golden caster sugar | ||
| Root ginger piece | 1 , finely grated | |
| 2 garlic cloves, crushed to a paste | ||
| 4 frozen boneless, skinless salmon fillets | ||
| Cucumber | 1 Small (FOR THE CUCUMBER SALAD) | |
| Rice wine vinegar | 1 Tablespoon (FOR THE CUCUMBER SALAD) | |
| Soy sauce | 1 Tablespoon (FOR THE CUCUMBER SALAD) | |
| 1/2 tsp golden caster sugar | ||
| Sesame seeds | 1 Tablespoon, toasted (FOR THE CUCUMBER SALAD) | |
Directions
GETTING READY
1)Pre-heat the grill to high.
MAKING
2) In a wide bowl, add the soy, mirin, sugar, ginger and garlic . Stir till the sugar has dissolved completely. Now, place the salmon fillets in the soy mix and coat them thoroughly.
3) In a small saucepan, pour in the remaining marinade and bring it to a simmer. Simmer till it turns sticky.
4.) Brush a firm baking tray with oil and then place it about 4 inches away from the heat
5) Grill the fillets for 20 minutes. Keep brushing them every few minutes with the simmering marinade until they become cooked and glazed. If the fillets are too thick, you might have to flip them over to their other sides to cook thoroughly.
FINALIZING
6) As you grill the fillets, make the cucumber salad. Make cucumber slices using a swivel blade peeler.
7) Mixing the vinegar with the soy sauce, sugar and sesame seeds and makethe dressing. Add in the cucumber and toss.
SERVING
8) Pour the hot marinade over the cooked salmon fillets..
9) In four plates, serve with the grilled salmon fillets in soy marinade with boiled rice.
1)Pre-heat the grill to high.
MAKING
2) In a wide bowl, add the soy, mirin, sugar, ginger and garlic . Stir till the sugar has dissolved completely. Now, place the salmon fillets in the soy mix and coat them thoroughly.
3) In a small saucepan, pour in the remaining marinade and bring it to a simmer. Simmer till it turns sticky.
4.) Brush a firm baking tray with oil and then place it about 4 inches away from the heat
5) Grill the fillets for 20 minutes. Keep brushing them every few minutes with the simmering marinade until they become cooked and glazed. If the fillets are too thick, you might have to flip them over to their other sides to cook thoroughly.
FINALIZING
6) As you grill the fillets, make the cucumber salad. Make cucumber slices using a swivel blade peeler.
7) Mixing the vinegar with the soy sauce, sugar and sesame seeds and makethe dressing. Add in the cucumber and toss.
SERVING
8) Pour the hot marinade over the cooked salmon fillets..
9) In four plates, serve with the grilled salmon fillets in soy marinade with boiled rice.
Chef
