Japanese barbecue salmon salad Recipe - Los Angeles Times

Ingredients

• 1/4 jalapeno, seeded and smashed
• 1( 1/2 -inch) piece fresh ginger, peeled, cut into rounds and smashed
• 2 green onions, trimmed and smashed
• 1/2 cup soy sauce
• 3 tablespoons lime juice
• 3 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 3 tablespoons dashi
• 1 cup sake
• 1 cup mirin
• 1/4 cup soy sauce
• 1 garlic clove, smashed
• 1 tablespoon chopped green onion
• 1 (1/4 -inch) piece ginger, peeled and smashed
• 4 (6-ounce) wild salmon fillets, skin removed
• Mirin reduction sauce
• 3 Japanese cucumbers, peeled and cut into 1/4 -inch by 1/4 -inch by 2-inch strips; keep in ice water bath until ready to use
• Ponzu sauce
• 1 1/3 avocados, peeled and cut into 1/3 -inch slices
• 4 cups julienned romaine lettuce (3 to 4 leaves cut into 1/4 -inch strips)
• 1/2 cup pickled ginger
• 1 cup daikon sprouts
• 4 shiso leaves (oba)
• 2 teaspoons sesame seeds (a combination of black and toasted white sesame seeds)