Salmon Teriyaki

Salmon marinated in a sweet and tangy teriyaki sauce.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs salmon fillets, skin removed
• 1⁄3 cup cornstarch
• 1⁄4 cup olive oil
• 1  dash  sesame oil

• Marinade

• 1⁄2 cup light soya sauce
• 1⁄3 cup dry sherry
• 1⁄4 cup  packed brown sugar
• 1  tablespoon liquid honey
• 1  tablespoon lemon juice
• 1  teaspoon  grated gingerroot
• 2  garlic cloves, minced
• 1  green onion, minced

Directions

1. Cut salmon into 2 inch wide pieces. Place in a large shallow glass dish.
2. Combine teriyaki marinade and pour over fish. Cover with plastic wrap and refrigerate for up to four hours.
3. Place cornstarch in a shallow dish. Drain salmon, reserving marinade; pat dry.
4. Dredge salmon with cornstarch, shaking off excess.
5. In large heavy skillet, heat olive and sesame oils over medium heat; cook salmon, turning once, for 5 minutes per half inch thickness or until fish flaked easily with a fork. Remove to warm serving platter.
6. Drain fat from skillet. Increase heat to high and add reserved marinade. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Pour into sauceboat and serve with salmon.