Salmon Teriyaki over Rice With Cucumber Salad

This is a heart healthy, easy to make salmon recipe. The cucumber salad gives this dish an extra crunch. This is a Good Housekeeping recipe.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup  short white rice (or medium grain)
• 2  large cucumbers, peeled, seeded, and thinly sliced
• 1  green onion, thinly sliced
• 2  tablespoons distilled white vinegar
• 1⁄4 cup  plus 1 tablespoon low sodium soy sauce
• 2  tablespoons sugar
• 1  teaspoon sugar
•  fresh ground black pepper
• 1⁄2 cup dry sherry (or Japanese rice wine)
• 1  tablespoon honey
• 4 (6 ounce)  salmon steaks (each 1 in. thick)
• 1  tablespoon toasted sesame seeds

Directions

1. Arrange oven rack 4 inches from heat source. Preheat broiler.
2. Cook rice as label directs.
3. In a large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed. Cover and refrigerate.
4. Make teriyaki sauce: In small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high heat. Cook 10 minutes or until reduced by half, stirring occasionally.
5. Meanwhile, line 151/2 'x101/2' jelly-roll pan or broiler pan with foil. Sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan. Broil 4 minutes. Turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout.
6. To plate: Divide rice, and cucumber salad among 4 dinner plates. Place salmon on top of rice anbd spoon teriyaki sauce over salmon and sprinkle with sesame seeds.