Grilled Asian Salmon with Sweet Pickled Cucumbers
1 salmon filet per person, skin on is fine
¼ cup Soy Sauce
¼ cup Terraki
1 teaspoon garlic, minced (the kind in the tube is great)
1 teaspoon ginger, mined (tube again)
3 T brown sugar
2 T Dijon mustard
2 T honey
2 T olive oil
Mix all ingredients in a Ziploc bag and add the salmon to marinate for 30 minutes to 1 hour; longer if needed for your tailgate.
Note: You don’t have to measure if you don’t want to…just throw everything together or omit anything you don’t have on hand.
Sweet Pickled Cucumbers
Sliced English cucumbers and/or pickling cucumbers,
do not peel (use a mandolin or slice as thin as possible)
1 teaspoon salt
1 T sugar
1 t white sesame seeds
1 t black sesame seeds
Rice wine vinegar
Place cucumbers in a jar or container with a tight fitting lid, add all ingredients and cover with rice wine vinegar.
Make at least 1 day in advance to allow cucumbers to soak up sweet and salty flavors.
Note: You can serve this Salmon as a main course with a refreshing side or throw it all on a toasted poppy seed bun topped with your cucumbers for a Salmon Sandwich!