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Salmon Chinoise with Spicy Cucumber Salad

This delicious recipe can be made in mere minutes, as long as you remember to get it going the night before! The orange juice, rice wine vinegar, and mirin add quite a bit of sweetness - feel free to reduce or remove the sugar quantities to suit your personal taste or dietary restrictions. Adapted from a recipe by Ming Tsai.
Yield: Serves 4
Total Time: 1 hr 40 min
Prep: 1 hr 30 min
Cook: 10 min
Additional:
Ingredients
3/4 cup soy sauce
1/4 cup water
Juice and zest of 2 oranges
2 tablespoons brown sugar  (optional)
4 cloves garlic
1/2 tablespoon organic ginger powder or 1 tablespoon fresh grated ginger
1 tablespoon white sesame seeds
1/2 tablespoon wasabi powder
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar (optional)
1/2 cup macadamia nut oil (or hi-oleic sunflower oil or organic, non-GMO canola oil)
Sea salt and organic black pepper to taste
2 large English cucumbers, julienned
Sesame seeds, for garnish
Preparation
1.  Mix soy sauce, water, orange juice/zest, brown sugar, garlic and ginger in a saucepan. Bring to boil and slowly simmer until reduced to syrup. Let cool completely.
2.  Add sesame seeds and salmon to sauce and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. Using a hot broiler or grill, cook salmon for 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
3.  Plate grilled salmon on top of small pile of salad. Garnish with sesame seeds.
4.  Make cucumber salad: Combine wasabi and mirin to make a paste. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss cucumbers with enough vinaigrette to coat completely.
5.  Serve with salmon and salad. Enjoy!
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