A dish containing teriyaki salmon and tempura shrimp with cucumber salad, hiyayakko (chilled tofu), crab, and rice. This recipe will focus on the salmon and salad. I can provide the other recipes for the sides if anyone is interested.
Bento box is optional.
Ingredients
Salad
1 1/2 teaspoons wasabi powder
1 tablespoon mirin (Japanese sweet sake)
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup canola oil
1 tablespoon sesame seed oil
salt and freshly ground pepper
2 large English cucumbers, julienned
Salmon
1/2 cup teriyaki sauce
Juice and zest of 1 orange
1 tablespoon of finely chopped fresh ginger
4 skinless salmon fillets (about 6 ounces each), preferbly center cut
To make the salad, combine the wasabi powder and mirin in a medium bowl and mix to make a paste. Whisk in the vinegar and sugar. Whisk in the oils and season with salt and pepper. Taste and correct the seasonings, if necessary.
To make the salmon, combine the teriyaki sauce with orange juice and ginger. Transfer to a baking dish, add 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 teriyaki sauce 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. Plate with the salmon and serve.
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