This dish is
perfect for your summer time gathering.
The cool and crunchy cucumber salad is a terrific match for the
salmon’s richness. With easy prep and only a few key ingredients you can spend
more time visiting with your friends than stuck in the kitchen.
Marinate the salmon ahead of time and all you have to do is fire up the
grill to create a dish that will be the hit of any barbecue!
1 ˝ teaspoons wasabi
1 tablespoon mirin (Japanese sweet sake)
1 tablespoon rice
˝ cup Grapeseed oil
Salt and Freshly ground black pepper
1 cup soy sauce
Juice and zest of 2 oranges
2 tablespoons brown sugar
4 garlic cloves, peeled and left whole
1 tablespoon finely chopped fresh ginger
4 skinless salmon fillets (about 6 ounces each), preferably center cut
2 large English cucumbers julienned*
To make the vinaigrette, combine the wasabi
powder and mirin in a medium bowl and mix to make a paste.
Whisk in the vinegar
Whisk in the oil and season with the salt and pepper.
Taste and correct the seasonings, if necessary.
To make the salmon, combine the soy
sauce, orange juice and zest, brown sugar, garlic and ginger in a medium
to a boil over high heat and simmer slowly until reduced by half or syrupy,
about 15 minutes.
Remove from the heat, stir in the sesame seeds and cool.
Transfer to a baking dish, at the salmon, turn to
coat and marinate for 1 hour.
Prepare an outdoor grill or preheat the broiler.
If cooking outdoors, spray the grill with nonstick cooking spray.
Grill the salmon over high heat, or broil, turning once until the flesh
is slightly charred, about 4 minutes per side.
Brush the fish with the remaining marinade as it cooks.
The fish will be medium-rare to medium.
About 10 minutes before serving, toss the cucumbers with enough of the vinaigrette to
coat them completely.
Correct the seasonings and set aside.
Divide the salmon amount 4 plates.
Place a salmon fillet on top of each portion and serve.
For even more ease, use the Japanese
Vegetable Turning Slicer
to julienne the cucumber.