Today's Recipe: Grilled Salmon Teriyaki with Cucumber Salad [Eire Region]

Summary

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THIS sticky glaze helps to keep the fish moist while it cooks.

Ideally, when grilling salmon from frozen, choose thin fillets from the tail end because they cook faster. SERVES 4 1 tbsp sunflower oil 5 tbsp soy sauce 5 tbsp mirin or dry sherry 1 tbsp golden caster sugar 1 piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed to a paste 4 frozen boneless, skinless salmon fillets FOR THE CUCUMBER SALAD: 1 small cucumber 1 tbsp rice wine vinegar 1 tbsp soy sauce 1 2 tsp golden caster sugar 1 tbsp toasted sesame seeds Ingredients 1 Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.

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Today's Recipe: Grilled Salmon Teriyaki with Cucumber Salad [Eire Region]

2 Place the tray about 4in away from the he...

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