RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6571
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| Recipe Name: |
Teriyaki Salmon with Mirin Cucumber Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
90.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon ginger root minced
1 Tablespoon vinegar, rice wine
0.5 Cup oil, canola
1 to taste salt and pepper
2 Large cucumber, English julienne
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Directions:
Combine soy, orange juice, zest, brown sugar, garlic and ginger in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent 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 per side.
Occasionally, brush the salmon with the teriyaki sauce.
Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds. |
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| Nutrition per Serving: |
| Calories: |
436 |
Total Carbs: |
28.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.0 |
Fat: |
19.8 |
Protein: |
39.02 |
| Fiber: |
2.87 |
Sodium: |
9.47 |
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