Teriyaki Salmon Collar Sunomono

Name: Lemon Ginger Soy Chicken Thighs
Yield: Makes 4 servings
Cuisine: Asian
Ingredients: 4 tablespoons olive oil, divided 2 cups chopped bok choy 2 cups thick julienned carrots 1/4 teaspoon salt, plus a pinch 1/4 teaspoon pepper, plus a pinch 4 bone-in chicken thighs 1 lemon plus 2 tablespoon fresh lemon juice 1/4 cup Kikkoman Soy Sauce 1 tablespoon grated fresh ginger, peeled 1 tablespoon honey Cilantro for garnish

Image for Teriyaki Salmon Collar Sunomono

Yield

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

1 hour, 3 minutes

kikkoman products used:

Teriyaki Takumi, Original

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ingredients

Sunomono
1 English cucumber
2 tablespoons kosher salt
1 tablespoon sugar
½ cup vinegar
⅓ cup water
1 teaspoon Kikkoman® Sesame Oil
1 tablespoon sesame seeds

Salmon
2 salmon collars
Salt, to taste
¼ cup Kikkoman® Teriyaki Takumi, Original

directions

Thinly slice cucumber. Place into a mixing bowl and add salt. Stir the cucumbers to evenly distribute salt. Let it sit for 10 minutes.
Drain the liquid that has been pulled from the cucumbers. Add sugar, vinegar, and water. Mix until sugar is dissolved. Let it sit for 30 minutes.
Drain and squeeze out the cucumbers. Add sesame oil and sesame seeds to finish.
Heat up charcoal or gas grill to medium-high heat or about 425ºF. Season salmon collars lightly with salt to taste and place on the grill. Allow the salmon to sear for 2 minutes on both sides, brushing on the first layer of Takumi to avoid burning on each side.
Brush on another light layer of Takumi onto both sides after searing is complete. Cook an additional 1 minute per side, then brush on another coat of Takumi and cook for 2 more minutes.
Take collars off the grill and brush on more Takumi to finish.

Recipe created in partnership with @outdoorcheflife.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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Teriyaki Salmon Collar Sunomono

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