Chef Ming Tsai was guest chef on Cooking Live one night. After falling in love with him, I downloaded this recipe which looked very interesting:

COOKING LIVE
SHOW #CL9091

All recipes courtesy of Ming Tsai

GRILLED TERIYAKI SALMON WITH CUCUMBER MIRIN SALAD

Teriyaki glaze:

2 cups thin soy sauce
1/2 cup brown sugar
Juice of 1 lime
1/2 cup fresh orange juice
2 slices ginger
Four 6-ounce skinless fillets of salmon
Salt and pepper

Garnish:

Cucumber Mirin Salad, recipe follows
1 tablespoon toasted white sesame seeds

Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer until the mixture reaches a consistency of syrup. Remove from the heat and cool. Taste to make sure it is not too salty.

Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides until done, about 8 minutes.

Place a small mound of cucumber salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds.

Yield: 4 servings

CUCUMBER MIRIN SALAD

1/4 cup mirin
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1 tablespoon pickled ginger (gari), julienne
1 tablespoon scallions, finely sliced
2 medium size English cucumbers, thinly sliced, if using regular cucumbers peel and seed

In a bowl, whisk together the mirin, vinegar, oil, pickled ginger, and scallions. Toss the cucumbers in the dressing about 15 minutes before serving.