Barbecued Salmon With Preserved Ginger and Cucumbers

• 1/4 cup fish sauce
• 1 1/2 teaspoons rice-wine vinegar
• 3/4 teaspoon sugar, or to taste
• 1/4 cup peeled and finely grated ginger
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 clove garlic, crushed
• 1 1/2 tablespoons ketchup
• 4 6-ounce pieces salmon fillet
• 1 cup rice-wine vinegar
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon togarashi (or ground red pepper flakes)
• 1 1/2 teaspoons grated ginger
• 1 English cucumber, peeled, seeded and sliced 1/8,-inch thick

1. Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger.
2. Make sure it is covered by the liquid.
3. Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water.
4. Marinate the salmon in this for 2 hours, turning after 1 hour.
5. Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil.
6. Add the sugar, salt, togarashi and ginger.
7. Return to a boil, then let cool to room temperature.
8. Put the cucumbers in a nonreactive container and cover with the vinegar mixture.
9. Let sit at least one hour before serving.
10. Preheat grill to low.
11. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky.
12. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.)
13. To serve, use a slotted spoon to place the cucumber salad on each of 4 plates.
14. Lay the salmon next to the salad and serve topped with preserved ginger.

fish sauce, ricewine vinegar, sugar, ginger, honey, soy sauce, clove garlic, ketchup, salmon fillet, ricewine vinegar, sugar, kosher salt, togarashi, ginger, cucumber

Taken from cooking.nytimes.com/recipes/9228 (may not work)