Salmon Chinoise with Spicy Cucumber Salad
Adapted from a recipe by chef and owner Ming Tsai.
We can attest that chef Ming Tsai’s restaurant Blue Ginger deserves its status as a major star on Boston's culinary scene, and his recipe for salmon is typical of his sensational skills. (We modified it a bit, but did nothing that detracts from its essence.)
Our deceptively filling scallops-ceviche salad recipe can be made in mere minutes… as long as you remember to get it going the night before!
Prep time 1 hour 30 minutes
Cook time 10 minutes
3/4 cup soy sauce
1/4 cup water
Juice and zest of 2 oranges
2 tablespoons brown sugar
4 cloves garlic
1/2 tablespoon organic ginger powder or 1 tablespoon fresh grated ginger
1 tablespoon white sesame seeds
4 (6 oz each) wild salmon fillets
- Mix soy sauce and water to create a thinned sauce. Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
- Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
1/2 tablespoon wasabi powder
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup organic macadamia nut oil OR hi-oleic sunflower or safflower oil or canola oil (only if you must)
Sea salt and organic black pepper to taste
2 large English cucumbers, julienned
Sesame seeds, for garnish
- Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.