Salmon Teriyaki Over Rice With Cucumber Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup short rice (or medium grain)
• 2 large cucumbers, peeled, seeded, and thinly sliced
• 1 green onion, thinly sliced
• 2 tablespoons distilled vinegar
• 1/4 cup plus 1 tablespoon low sodium soy sauce
• 2 tablespoons sugar
• 1 teaspoon sugar
• fresh ground black pepper
• 1/2 cup dry sherry (or japanese rice wine)
• 1 tablespoon honey
• 4 (6 ounce) salmon steaks (each 1 in. thick)
• 1 tablespoon toasted sesame seeds

Recipe

• 1 arrange oven rack 4 inches from heat source. preheat broiler.
• 2 cook rice as label directs.
• 3 in a large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed. cover and refrigerate.
• 4 make teriyaki sauce: in small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high heat. cook 10 minutes or until reduced by half, stirring occasionally.
• 5 meanwhile, line 151/2 'x101/2' jelly-roll pan or broiler pan with foil. sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan. broil 4 minutes. turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout.
• 6 to plate: divide rice, and cucumber salad among 4 dinner plates. place salmon on top of rice anbd spoon teriyaki sauce over salmon and sprinkle with sesame seeds.