Teriyaki Salmon With Cucumber Salad

Teriyaki Salmon With Cucumber Salad
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2000

Nutritional Information

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

Quick Tip

White Long Grain Rice
To stretch this recipe, serve the salmon and cucumber salad with steamed white rice tossed with thinly sliced scallions.

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