Teriyaki Salmon with Mango Salsa

Teriyaki Marinade:

1/2 c. soy sauce

1/4 c. water

3 T. mirin (sweet rice wine)

2 T. packed brown sugar

1/4 c. granulated sugar

3 cloves garlic, minced

2 tsp. peeled, minced fresh ginger

3 pounds salmon fillet, skinned and cut into 6-8 equal portions, each about 4 inches square

Salsa:

2 cups diced fresh pineapple

1 c. chopped English cucumber

1/2 c. red onion

2 T. seasoned rice vinegar

1 tsp. hot sauce

1/2 tsp. salt

Teriyaki marinade: Combine soy sauce, water, mirin, brown sugar, granulated sugar, garlic and ginger in a saucepan over medium heat.  cook, stirring occasionally , until the sugar dissolves and the mixture comes to a gentle boil, about 3 minutes.  Remove fromheat and set aside to cool completely.

Place salmon fillets in a 1 gallon lock-top plastic bag or in a shallow dish; add marinade, coating all sides well.  Squeeze all the air out of the bag or cover the dish.  Refrigerate 1-4 hours. 

Salsa: Combine mango and the remaining ingredients.

Heat grill to medium-high and coat with nonstick cooking spray.  Lay salmon on barbecue. Close and cook for 4-5 minutes until sear marks are visible. Rotate 45 degrees and repeat.  Flip salmon when criss-cross pattern is visible.  Cook until firm and done.

Serve teriyaki salmon topped with the salsa.