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Title: Teriyaki Salmon with Mirin Cucumber Salad
Categories: Salmon
Yield: 4 Servings
| 1 | c | Soy sauce; thin |
| 2 | Oranges; juice and zest | |
| 3 | tb | Brown sugar |
| 4 | Cloves garlic | |
| 1 | tb | Minced ginger |
| 1 | tb | White sesame seeds |
| 1 1/2 | lb | Salmon fillets |
| Cut into 6-ounce portions |
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