1 1/2 lb 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 tb Shoyu
1 tb Fresh lemon juice
1 Hawaiian red chili pepper
SALAD:
1 bn 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 tb Sesame seeds
GARNISH:
Tobiko caviar
Radish sprouts
Red pickled ginger
Teriyaki nori
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.
Recipe by: Kent Kam, Honolulu Fire Department, in the "Firefighters
Cookoff" held on "Hawaii's Kitchen"
