For my friend Michael with the World Wide Mind
Soy, sugar or honey, ginger, garlic, cornstarch, rice vinegar, sesame seeds, sesame oil and wild caught salmon.
Recipe for the Sauce: Make a nice teriyaki by combining 2 parts Soy Sauce to 1 part sugar or honey. Throw in some grated ginger and garlic – I like alot but it’s up to you. simmer on a low heat till flavors are blended – about 15 minutes or longer. Make a slurry by combining a bit of cornstarch in a little water till the cornstarch dissolve. Whisk it into the teriyaki. Adjust the sauce with a little splash of lemon or rice vinegar if it needs a little tart. Feel free to strain out the ginger and garlic, or leave it in – chef’s prerogative.
Then – stand at the stove and brown a generous portion of sesame seeds on a medium flame in a saute pan. Once you can smell them all toasty, pour in enough sesame oil to bind it all together, add equal parts of the teriyaki (the leftover sauce will keep indefinitely in the refrigerator). That’s the sauce.
For the fish: preheat oven to 450. Cut your salmon into portions. coat the tops (inside, not the skin side) sear in a hot pan on the tops only, place on a baking sheet, top with a generous portion of the sesame sauce and bake till flaky. (internal temp 120 to 140) Alternatively, it can be finished in the pan, but the oven baking makes for a nicer finish.
Serve with rice and seared vegetables. There is a delicious version of this sauce called SOY VAY if you’re feeling lazy ( but mine’s better).