1/8/13 - Teriyaki Salmon/Cucumber Salad

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Serves 4

4 Salmon Filets (Skin On) 6 Ounces Each

½ Cup Soy Sauce

½ Cup Saki

¼ Cup Sugar


8 Scallions

1 Tablespoons Sesame Seeds

In a small stainless saucepan combine the soy, saki and sugar. Place on medium heat and bring to a slow boil until the mixture becomes syrupy (coats the back of a spoon).

Season salmon with salt and pepper. Place bone side down in hot sauté pan. When nicely browned, turn over and brush with sauce, cook until medium.

Place salmon on a bed of shredded cucumber/purple onion salad. Spoon sauce on salmon. Garnish with scallions and sesame seeds.

Cucumber Salad

Serves Four

One English Cucumber

¼ Cup Julienne Sliced Purple Onion

Salt/Pepper to Taste

Pinch of Granulated Sugar

1 Tbsp. Vegetable Oil

1 Tbsp. Rice Wine Vinegar

Dash of Fresh Lime Juice

Shred cucumbers on mandolin (use only the green~the cucumber shred should look like linguini pasta), slice onions into half-moon slivers. Place cucumber and onion in bowl and add the rest of the ingredients and mix.