Salmon Teriyaki over Rice With Cucumber Salad

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
• 14 cup plus 1 tablespoon low sodium soy sauce
• 2 tablespoons sugar
• 1 teaspoon sugar
• fresh ground black pepper
• 12 cup dry sherry (or Japanese rice wine)
• 1 tablespoon honey
• 4 (6 ounce) salmon steaks (each 1 in. thick)
• 1 tablespoon toasted sesame seeds

Instructions

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