Recipe - Grilled Salmon With Sweet-And-Sour Cucumber Relish

6 Kirby or pickling cucumbers
or 1 seedless, rinsed and
drained cucumber
One half cup Sugar
One half cup Clear rice vinegar
1 One half teaspoon Minced fresh ginger
One half teaspoon Salt
6 Salmon steaks, about 1inch
thick and about 6 ounces
each, rinsed and drained

MARINADE
One fourth cup Rice wine or sake
1 tablespoon Minced fresh ginger
1 tablespoon Minced scallions
1 teaspoon Salt
2 tablespoon Sesame oil

Trim the ends of the cucumbers, slice them lengthwise in half, remove the
seeds, and cut crosswise into paperthin slices. Place in a bowl. Combine
the sugar, rice vinegar, ginger, and salt and stir until the sugar
dissolves. Add to the cucumbers, toss lightly, and cover with plastic wrap.
Let marinate for at least 30 minutes, or longer if possible, in the
refrigerator, tossing occasionally.

Place the fish steaks in a bowl. Combine the Marinade ingredients, add to
the fish, and toss to coat. Cover with plastic wrap and let marinate for 30
minutes at room temperature, turning several times.

Prepare a very hot fire for grilling, and place the grill about 3 inches
above the coals. Arrange the fish steaks on the grill and cook for about 4
to 5 minutes on each side, basting occasionally with the marinade, until
the fish is opaque all the way through. Transfer to serving dishes. Serve
the cucumber relish on the side or spoon it over the fish.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MCRecipe Digest V1 #474 by Angele Freeman jfreeman@netusa1.net
on Feb 5, 1997.