Teriyaki Salmon With Cucumber Salad

Teriyaki Salmon With Cucumber Salad
Maura McEvoy

Serves 6
preparation
20
minutes
cooking
35
minutes

Ingredients

2/3
cup
teriyaki sauce
1/4
cup
light or dark brown sugar
1
garlic clove, minced
6
6-ounce pieces skinless salmon fillet
2
English (or 4 regular) cucumbers, thinly sliced
3
tablespoons
seasoned rice (sushi) vinegar

Directions

  1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.
  2. Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.
  3. Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.
  4. Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.
  5. Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.
  6. Serve salmon with cucumber salad.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories 342
  • Calcium 36 mg
  • Carbohydrate 7 g
  • Cholesterol 100 mg
  • Fat 19 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 35 mg
  • Sat Fat 4 g
  • Sodium 564 mg
What does this mean? See Nutrition 101.