Heat the grill to high and brush a sturdy
baking tray with oil. In a large bowl, mix
the soy, mirin, sugar, ginger and garlic
together until the sugar has dissolved,
then toss the frozen salmon in the soy
mix until coated. Tip the remaining
marinade into a small saucepan and
bring to a simmer.
Place the tray about 4in away from the
heat, then grill for 20 mins. Brush the fish
every few mins with the simmering
marinade until cooked through and
glazed. If the fillets are thick, you may
need to turn them on their sides so they
cook evenly. Remove from the grill.
Simmer the marinade until sticky, then
pour it over the cooked salmon.
For the cucumber salad, use a swivel
blade peeler to peel the cucumber into
slices. Make the dressing by mixing the
vinegar with the soy sauce, sugar and
sesame seeds. Toss the cucumber with
the dressing and serve with the salmon
and boiled rice.