Grilled Salmon Over Citrus Maui Onion Salad

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   In a shallow baking dish, combine the garic,ginger,sliced scallions,soy sauce,and sugar. Mix well. Place salmon fillets into this mixture,and gently toss to coat well. Marinate in refridgerator for one hour. In a small sauce pan, bring mirin(rice wine) to a boil.Reduce to about 1/3 cup. About 5 min. Remove from heat and allow to cool. Whisk in soy sauce, red pepper flakes,lemon,lime,and orange juices.Set aside and allow to cool to room temp.Remove salmon from marinade,and grill to medium rare. In a small bowl,gently toss together,carrot,onion,sprouts, and cucumber.To assemble:Place 1/2 cup of prepared rice on plate,top with one salmon fillet,top the salmon with some of the maui onion salad,laddle 3 ounces of the mirin citrus sauce over the top,garnish with a sprinkle of toasted sesame seeds and chives.

* Per serving · 4 servings · Values may vary.

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