Ginger Copper River Salmon

Ingredients

• 6 oz boneless fillet of Copper River salmon, sliced into three thin pieces
• 1 cup marinade dry mustard
• ½ cup marinade water
• ¼ cup marinade honey
• ½ cup marinade rice wine vinegar
• 2 tbsp marinade fresh ground ginger
• ½ tbsp marinade coarse cracked black pepper
• ½ tbsp marinade lemon pepper
• 1 cup marinade oil
• 1 cup teriyaki sauce sweet rice wine
• 1 cup teriyaki sauce soy sauce
• 1½ cup teriyaki sauce light chicken broth
• ¾ cup teriyaki sauce brown sugar
• sesame salad shredded or match-stick cut daikon radish, red pepper, green onion, yellow pepper, carrot
• 3 tbsp sesame salad dressing sesame oil
• ¼ cup sesame salad dressing light salad oil
• 4 tbsp sesame salad dressing rice wine vinegar
• 1 tbsp sesame salad dressing black sesame seed
• 1 cup sticky Japanese rice

Method

1. Marinade: Mix 1 cup dry mustard with 1/2 cup water well and let sit for 10 minutes. Add the honey, rice wine vinegar, fresh ground ginger, coarse cracked black pepper and lemon pepper. Slowly incorporate 1 cup oil. Marinate the salmon pieces.
2. Teriyaki Sauce: Combine the sweet rice wine, soy sauce, light chicken broth and brown sugar. Simmer until slightly thick.
3. Sesame Salad: Toss the shredded or match-stick cut daikon radish, red pepper, green onion, yellow pepper and carrot. Dressing: whisk together the sesame oil, light salad oil, rice wine vinegar and black sesame seed.
4. Serve the salmon with the teriyaki sauce, sesame salad and 1 cup sticky Japanese rice.

Notes

Compliments of Salty's Restaurant's Chef, Michael Macfarland (KXLY Daytime at 11, May '96).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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