Serves 6

This is my absolute favorite salmon dish. Simple, quick and incredibly good.

For the Marinade

1/4 Cup Chinese Rice Wine or Sake
2 TBSP Asian Toasted Sesame Oil
1 TBSP Minced Fresh Gingerroot
1 TBSP Minced White Part of Scallion
2 1/2 lbs of Salmon (steaks or fillets)

Make the marinade:

In a small bowl stir together the Rice Wine, Sesame Oil, Gingerroot, Scallions and Salt until the mixture is well combined .
Arrange the Salmon in a shallow dish just large enough to hold them. Pour the marinade over them, coating them, and let the fish marinate, covered, at room temperature for 30 minutes. Turn once.

For the Cucumber Relish

1/2 Cup Rice Wine Vinegar
1/4 Sugar
1-1/2 TSP Peeled Minced Fresh Gingerroot
1/2 TSP Salt(Kosher)
1 Cucumber

Make the relish:

In a bowl stir together the Vinegar, Sugar, Gingerroot, and Salt until the sugar is dissolved.
Cut the Cucumber in half, lengthwise, and scoop out the seeds with a spoon. Cut the cucumber crosswise into 1/4 inch thick slices.
Add the cucumbers to the liquid.
Cover and chill for 30 minutes to 4 hours.
Grill the Fish: Use a fish basket and grill the salmon over hot coals for about 4-5 minutes on each side or until it is just cooked through. Top with the Cucumber Relish and serve.