Teriyaki Salmon

This is what I have come up with after much repetition. I have combined a few recipes and altered the ingredients to taste. We love it! We always like more of the sauce to drizzle over the rice or quinoa & veggies. If I have any sauce left over I make Teriyaki Meat balls the next night.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4 -6  salmon fillets

• Sauce

• 1  cup tamari
• 2 1⁄2 teaspoons  toasted sesame oil, maybe less (or more)
• 1  tablespoon white wine (or sometimes omitted altogether) or 1  tablespoon mirin (or sometimes omitted altogether)
• 4  garlic cloves, minced
•  fresh grated gingerroot
• 6  tablespoons  organic  sucanat
• 2 1⁄2 tablespoons  brown rice syrup (to taste)
• 2  green onions or 2  scallions, chopped

Directions

1. Preheat oven to 400 degrees.
2. For the sauce: Stir all ingredients in a sauce pan on medium heat. Bring to a boil, stir and turn off the burner.
3. Place fish in a sprayed pan lined with foil. drizzle sauce over the fish, place in oven.
4. Baste often, check fish for being done after 15minutes, cook longer up to 5 more minutes if needed.
5. Serve over a bed of quinoa or brown rice and fresh steamed broccoli.