White King Salmon w Teriyaki Finishing Glaze & Cucumber/Scallion Relish

We keep coming back to White King Salmon; both because it is arguably the best/healthiest fish in the sea, but also that it has been available in its perfect state lately!  Thanks to www.geminifish.com for the salmon. Let's go to the grill for this one.  The video is pretty complete about how to sequence this to make it come together timely and as to preparation, but here are a few more hints.  When you combine the finishing glaze ingredients; fresh ginger/garlic, Thai Birds Eye Pepper, Sake, Soy Sauce, Sugar; taste it before bringing it to a boil and after to get it the way you want it.  It should taste pretty potent in order to combine properly with the natural taste profile of the salmon (be careful with the birds eye peppers, you can always add more). Some may prefer this sweeter requiring more sugar; use brown sugar if you like a more caramelized effect. The cucumber/scallion relish needs to marinate in the vinegar & murin (again to taste) for about 30 minutes so this along with the glaze ahead of grilling the salmon.  This combination is a real taste explosion on the palette, like most great entree ideas it is hard to describe, you just must experience it.  Grilling Salmon can be difficult even though is a more forgiving fish with a larger window of "doneness" than say Halibut but it is really easy when you know how, i.e. sear it at 400 degrees face down for about 4 minutes, flip it, crank down the heat and let it cook slowly through.  You will soon get a feel for how wiggly the fish is to "touch" when it is to your desired completion.  Remember: the fish will continue to cook after you remove it from the grill, during assembly and as you rush it out to the table. This is RJ Kirk with Cafe 1853, Enjoy!