6 4-ounce salmon filets
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 tablespoon fresh ginger, grated
2 green onions, thinly sliced
1 tablespoon sesame seeds
In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside.
Heat a large non-stick skillet (with a fitted lid) over medium high heat. Add the sesame seeds and sauté until slightly browned. Remove seeds from the skillet and set aside.
To the same skillet, heat the sesame oil over medium high heat. Add salmon and sear for 2 minutes. Reduce temperature to medium low, add ¼ cup water, cover and steam for 2-3 minutes.
Uncover the skillet and add the ginger and teriyaki sauce. Continue to cook until the sauce is reduce and thickened. Remove from heat. To plate, place one salmon filet on a dish, top with a little of the teriyaki sauce, scallions and sesame seeds.Tags: Fish/Seafood, Winter Comfort —