Barbecued Salmon With Preserved Ginger and Cucumbers Recipe

Name: Barbecued Salmon With Preserved Ginger and Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fish sauce; 1 1/2 teaspoons rice-wine vinegar; 3/4 teaspoon sugar, or to taste; 1/4 cup peeled and finely grated ginger; 1/4 cup honey; 1/4 cup soy sauce; 1 clove garlic, crushed; 1 1/2 tablespoons ketchup; 4 6-ounce pieces salmon fillet; 1 cup rice-wine vinegar; 1/4 cup sugar; 1 tablespoon kosher salt; 1/2 teaspoon togarashi (or ground red pepper flakes); 1 1/2 teaspoons grated ginger; 1 English cucumber, peeled, seeded and sliced 1/8,-inch thick

Servings: persons

1/4 cup fish sauce
1 1/2 teaspoons rice-wine vinegar
3/4 teaspoon sugar, or to taste
1/4 cup peeled and finely grated ginger
1/4 cup honey
1/4 cup soy sauce
1 clove garlic, crushed
1 1/2 tablespoons ketchup
4 6-ounce pieces salmon fillet
1 cup rice-wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1/2 teaspoon togarashi (or ground red pepper flakes)
1 1/2 teaspoons grated ginger
1 English cucumber, peeled, seeded and sliced 1/8,-inch thick

1
Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger.
2
Make sure it is covered by the liquid.
3
Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water.
4
Marinate the salmon in this for 2 hours, turning after 1 hour.
5
Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil.
6
Add the sugar, salt, togarashi and ginger.
7
Return to a boil, then let cool to room temperature.
8
Put the cucumbers in a nonreactive container and cover with the vinegar mixture.
9
Let sit at least one hour before serving.
10
Preheat grill to low.
11
Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky.
12
(Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.)
13
To serve, use a slotted spoon to place the cucumber salad on each of 4 plates.
14
Lay the salmon next to the salad and serve topped with preserved ginger.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup fish sauce, 1 1/2 teaspoons rice-wine vinegar, 3/4 teaspoon sugar, or to taste, 1/4 cup peeled and finely grated ginger, and more.

Yes, Barbecued Salmon With Preserved Ginger and Cucumbers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Salmon With Preserved Ginger and Cucumbers

How did you like this recipe?

Frequently Asked Questions