SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD

Salty-Sweet Salmon with Ginger and Spicy Cucumber Salad image

Number Of Ingredients 14

1/4 cup Fish sauce
1.1/2 teaspoons Rice-wine vinegar
3/4 teaspoon sugar, or to taste
1/4 cup peeled and minced ginger
1/4 cup FOR THE SALMON: honey
1/4 cup soy sauce
1 garlic clove, crushed
1.1/2 tablespoons ketchup
4 6-ounce pieces salmon fillet
1 cup FOR THE CUCUMBERS: rice-wine vinegar
1/4 cup sugar
1/2 teaspoon Togarashi (or grounded red pepper flakes, or rocoto)
1.1/2 teaspoons grated ginger
1 english cucumber, seeded and sliced 1/8 inch thick

Steps:

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