Honey Salmon Teriyaki

Honey Salmon Teriyaki

1 lb. salmon, fresh fillet
1/4 c. soy sauce
1 T. ginger, fresh, peeled, minced
1/2 T. honey
2 T. Sherry, dry
2 cloves garlic, minced
1 T. sesame seeds, mix of black and white
1/2 T. canola oil
pepper, black, freshly ground

Preheat the oven to 375.

Rinse and pat dry the salmon, and set aside.

Prep all the ingredients, and then in a 1 cup glass
measuring cup,combine the soy sauce, ginger, honey,
Sherry, and garlic.

Now that the marinade is done, skin the salmon by
placing skin-side down on our cutting board and
with a knife and a paper towel, grasp the slippery
skin, hold the knife at a 20 degree angle to the skin,
and pull the skin until it is all removed.

Cut the fillet into 2 portions, place them in a
resealable plastic bag, and pour on the marinade.

Seal the bag and put on a plate for about 10 mins.
at room temperature.

Place the sesame seeds in 1 layer on a glass pie
pan, and put in the preheated oven. Bake for 2 mins.

You want the seeds fragrant but not burned!

Heat a non-stick oven-proof pan with the canola oil
over med. heat.

Remove the salmon from the bag, pat dry with paper
towels, and, place on the plate (setting aside the
bag with the marinade).

Sprinkle both sides with black pepper.

When the pan is hot enough, add the salmon
skinned-side up, and cook for about 4 mins.
on the first side.

Flip over with tongs, and place the pan into
the oven, and cook for another 3-4 mins.

You want the salmon just cooked through.

Meanwhile, pour the marinade into a pot,
and boil for a few mins. to be served along
with the salmon.

When the salmon is cooked, remove the pieces
to a plate, pour the teriyaki sauce into little
bowls, and sprinkle with the sesame seeds.

Makes 2 servings