Ingredients
1 large cucumber, peeled and diced, about 1 to 2 cups
1 cup green onions, thinly sliced
2 tablespoons rice vinegar
2 tablespoon peanut oil
Salt and freshly ground pepper
1/4 cup mirin
1/4 cup plus 3 tablespoons sake
1/4 cup plus 3 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon fresh ginger, minced
3 cloves garlic, minced
4 (6 ounces each) salmon fillets

Instructions
1. Combine cucumber, onion, vinegar, and 1 tablespoon oil in a small bowl and season with salt and pepper to taste.  Let sit 30 minutes. 

2. Combine mirin, sake, soy sauce, sugar, ginger, and garlic in a small saucepan and bring to boil. Remove from heat and let cool. 

3. Season salmon with salt and pepper.  Heat remaining tablespoon oil in large skillet over high heat.  Cook salmon 3 to 4 minutes on each side until salmon is done and flakes easily.   Brush glaze over salmon during last 2 minutes of cooking.  Serve salmon topped with extra glaze and relish. 



Comments
I think this dish is one of the best and tastiest that I’ve made in a while.  I loved the glaze with the salmon but the cucumber-green onion relish was just perfect.  I think I ended up with 1 cup or so of green onions and 1 to 2 cups of cucumbers.  The relish tasted fresh and summery.  This recipe is from Bobby Flay and I served it with brown rice.   When heating up leftovers, if you have them, make to just heat the salmon and not the relish.