Glazed Teriyaki Salmon with Cucumber-Green Onion Relish

Serve with eggplant grilled with miso.

Serves 4

1/4 cup mirin
1/4 cup plus 3 tablespoons sake
1/4 cup plus 3 tablespoons dark soy sauce
1 teaspoon sugar
1/2 teaspoon freshly grated ginger
3 cloves garlic finely chopped
1 fresh red Thai chili, finely chopped

4 salmon fillets, (6 ounces each)
Salt and freshly ground pepper

Pickled Cucumber:
1 large cucumber, peeled, diced
1/4 cup finely sliced green onion
2 tablespoons rice vinegar
1 tablespoon peanut oil |
Salt and freshly ground pepper

Combine first seven ingredients in a small saucepan and bring to a boil. Remove from heat and let cool. Preheat grill. Season the salmon with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Brush with the glaze during the last 1 minute of cooking.

Combine cucumber, onion, vinegar and oil in a small bowl and season with salt and pepper to taste. Let sit 30 minutes.