Barbecued Salmon With Preserved Ginger and Cucumbers

The cucumber salad calls for shichimi togarashi, or “seven-spice blend.” This spicy mixture usually includes sesame, poppy and hemp seeds, chilies, mandarin orange peel and seaweed. The blend used by Myers contains yuzu peel, mustard seeds, Sichuan peppercorns and lemon myrtle.

Ingredients

1. For the preserved ginger:
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3. ¼ cup fish sauce
4. 1 ½ teaspoons rice-wine vinegar
5. ¾ teaspoon sugar, or to taste
6. ¼ cup peeled and finely grated ginger
7. .
8. For the salmon:
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10. ¼ cup honey
11. ¼ cup soy sauce
12. 1 clove garlic, crushed
13. 1 ½ tablespoons ketchup
14. 4 6-ounce pieces salmon fillet
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16. For the cucumbers:
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18. 1 cup rice-wine vinegar
19. ¼ cup sugar
20. 1 tablespoon kosher salt
21. ½ teaspoon togarashi (or ground red pepper flakes)
22. 1 ½ teaspoons grated ginger
23. 1 English cucumber, peeled, seeded and sliced 1/8,-inch thick.

Directions

1. 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.
2. Combine the honey, soy sauce, garlic, ketchup and ¤ cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
3. 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.
4. 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. Serves 4.

Notes