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A Chef Ming Tsai Recipe

SAUCE AND SALMON
1/2 cup soy sauce
2 tsp grated orange zest
1/2 cup fresh orange juice
1&1/2 tbsp light brown sugar
2 cloves of garlic peeled
1&1/2 tsp each finely chopped peeled gingerroot and white sesame seeds
4 (6 oz)center-cut skinless salmon filets




SALAD
1&1/2 tsp wasabi powder
1 tbsp each mirin, rice-wine vinegar
1 tsp sugar
3/4 tsp coarse salt
1/8 tsp ground black pepper
1/2 cup canola oil
2 medium European cucumbers, julienned (6 cups)
~cooking spray




now then...

Sauce and Salmon:
In saucepan, bring soy sauce, zest, juice, sugar, garlic, ginger to boil; simmer 10 minutes, until reduced to 1/2 cup. Remove from heat. Stir in sesame seeds; cool. Combine with salmon in food-storage bag. Refrigerate 1 hour.

Salad:
In bowl, mix wasabi and mirin to make a paste. Add vinegar, sugar, salt and pepper. Gradually whisk in oil; add cucumbers.

Coat outdoor grill or broiler-pan rack with cooking spray. Heat grill or broiler. Remove salmon from bag; reserve liquid; discard garlic. Grill or broil salmon for 8 minutes, turning once; brush with remaining sauce. Place salad on plates. Top with salmon. Enjoy...

all the things you really don't care to know:
per serving, there are 523 calories, 35g protein,
19g carbohydrate, 34g fat, 2g fiber, 83mg cholesterol,
2,384mg sodium

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