4 Salmon Filets (Skin On) 6 Ounces Each
½ Cup Soy Sauce
½ Cup Saki
¼ Cup Sugar
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.
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.