Teriyaki salmon with mirin cucumber salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soy sauce; thin |
| 2 | Oranges; juice and zest | |
| 3 | tablespoons | Brown sugar |
| 4 | Cloves garlic | |
| 1 | tablespoon | Minced ginger |
| 1 | tablespoon | White sesame seeds |
| 1½ | pounds | Salmon fillets |
| Cut into 6-ounce portions | ||
Directions
Combine all but sesame seeds in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 per cent 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 a side. Occasionally, brush the salmon with the teriyaki sauce.
Contact 1998 FOOD TV NETWORK
Notes: EAST MEETS WEST: Basic Stir Fry (TVFN #MT1A04) ~(MailFrom: Hanneman 10/1/98)-
Recipe by: Ming Tsai 1998
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #6 by valerie@... (valerie) on Feb 08, 1999
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