Ingredients: 1 1/2 lbs Atlantic salmon filet Marinade: 1/2 c shoyu 1/2 c sugar ginger, grated green onions 3 cloves garlic fresh lemon juice Blazing Glaze: 10 oz mirin 1 Tbs shoyu 1 Tbs. fresh lemon juice 1 Hawaiian red chili pepper Salad: 1 bunch fresh watercress 4 roma tomatoes Dressing: 1/4 c shoyu 1/4 c sugar 1/4 c sesame seed oil 1/8 c rice wine vinegar 1 Tbs sesame seeds Garnish: tobiko caviar radish sprouts red pickled ginger teriyaki nori Directions:Marinate salmon with marinade for 1 hour in refrigerator. Place all ingredients for glaze in saucepan and reduce by half. Prepare dressing for salad and refrigerate. Slice watercress and tomatoes and reserve. When ready for serving, toss salad with dressing and use as a bed for salmon. Grill or saute salmon to medium rare. Remove from heat and drizzle with blazing glaze. Place salmon on salad and garnish with tobiko, radish sprouts, pickled ginger and teriyaki nori. |