Grilled Teriyaki Salmon With Cucumber Mirin Salad Recipe
Servings: 4
Ingredients
- 4 x Skinless salmon fillets - (4 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 c. Thin soy sauce
- 1/2 c. Brown sugar Juice of 1 lime
- 1/2 c. Fresh orange juice
- 2 slc Ginger Cucumber Mirin Salad see * Note
- 1 Tbsp. Toasted white sesame seeds
Directions
- Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer till the mix reaches a consistency of syrup. Remove from the heat and cold. Taste to make sure it is not too salty.
- Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides till done, about 8 min.
- Place a small mound of Cucumber Mirin Salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 506 | |
| Calories from Fat 251 | 50% |
| Total Fat 27.91g | 35% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 7305mg | 304% |
| Potassium 1065mg | 30% |
| Total Carbs 13.16g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.78g | 3% |
| Protein 49.06g | 78% |
