Grilled salmon teriyaki with cucumber salad

Name: Grilled salmon teriyaki with cucumber salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 1 Tbsp sunflower oil; 5 Tbsps soy sauce; 5 Tbsps mirin or dry sherry; 1 Tbsp golden caster sugar; 1 fresh root ginger, peeled and finely grated; 2 garlic cloves, crushed to a paste; 4 fillets frozen boneless, skinless salmon fillets; 1 small cucumber; 1 Tbsp rice wine vinegar; 1 Tbsp soy sauce; 1 teaspoons golden caster sugar; 1 Tbsp toasted sesame seeds

Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Grilled salmon teriyaki with cucumber salad at home. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains about 37g of protein, 16g of fat, and a total of 355 calories. A mixture of cucumber, soy sauce, golden caster sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. The Fourth Of July will be even more special with this recipe. It works well as a rather expensive main course. Users who liked this recipe also liked Teriyaki Salmon with Cucumber Salad, Grilled Salmon with Cucumber Salad, and Grilled Salmon With Cucumber Salad (Australia).

Instructions

Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.

Ingredients you will need

Marinade

Garlic

Ginger

Salmon

Mirin

Sugar

Cooking Oil

Equipment you will use

Baking Pan

Sauce Pan

Grill

Bowl

Place the tray about 4in away from the heat, then grill for 20 mins.

Equipment you will use

Grill

Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly.

Ingredients you will need

Marinade

Fish

Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Grill

For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.

Ingredients you will need

Sesame Seeds

Soy Sauce

Cucumber

Vinegar

Salmon

Sugar

Rice

Equipment you will use

Peeler

Equipment

Ingredients

Servings:

1Tbsp

sunflower oil 5Tbsps

soy sauce 5Tbsps

mirin or dry sherry 1Tbsp

golden caster sugar 1

fresh root ginger, peeled and finely grated 2

garlic cloves, crushed to a paste 4fillets

frozen boneless, skinless salmon fillets 1small

cucumber 1Tbsp

rice wine vinegar 1Tbsp

soy sauce 1teaspoons

golden caster sugar 1Tbsp

toasted sesame seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Grilled Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.