Slow Cooked Teriyaki Salmon on bed of Cucumber
Pairs Well With
1 cup soy sauce
1/2 cup mirin or dry sherry
1 cup fresh orange juice
3 tablespoons brown sugar
5-6 cloves minced garlic
2 tablespoons minced fresh ginger
1/2 teaspoon red pepper flakes
2 tablespoons julienned orange zest
1 tablespoon butter
4 wild Pacific King salmon fillets, about 6 ounces each, scaled and pin bones removed
— Kosher salt — Black pepper in a mill
1 medium cucumber, peeled, seeded, and thinly sliced into half-rounds
4 orange wedges
First, make the sauce. Pour the soy sauce, sherry or mirin and orange juice into a medium saucepan and stir in the sugar, garlic, ginger, pepper flakes and orange zest. Bring to a boil over high heat, reduce the heat to low and simmer for 5 minutes. Remove from the heat, and stir in the butter.
Preheat the oven to 250 degrees.
Season the salmon all over with salt and pepper. Set the fillets on a baking sheet, preferably nonstick, and bake for 20 minutes. Brush the salmon with the sauce several times during the last 10 minutes.
Remove the salmon from the oven and brush with more sauce. Spread a bed of cucumbers on individual plates, set a salmon fillet on top, drizzle with a little more sauce, garnish with an orange wedge. Enjoy right away.