Teriyaki Salmon With Mirin Cucumber Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Japanese, Salmon | 4 | Servings |
INGREDIENTS
| 1 | c | Soy sauce, thin |
| 2 | Oranges, juice and zest | |
| 3 | T | Brown sugar |
| 4 | Cloves garlic | |
| 1 | T | Minced ginger |
| 1 | T | White sesame seeds |
| 1 1/2 | lb | Salmon fillets |
| Cut into 6-ounce portions |
INSTRUCTIONS
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@nbnet.nb.ca (valerie) on Feb 08, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 67
Total Fat: 7.4g
Cholesterol: 39.1mg
Sodium: 5530.4mg
Potassium: 444.4mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 11.1g
Protein: 34.6g