| 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.
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