Teriyaki Salmon

Ingredients

• 1 tablespoon oil (for cooking)
• 4 salmon filets, skinless
• 1 clove garlic, minced
• ½ teaspoon ginger, minced
• ¼ cup low sodium soy sauce
• ⅛ cup water
• 2-3 tablespoons brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

Directions

1. Add garlic, ginger, soy sauce, water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
5. Cook 3-4 minutes on each side until desired doneness.
6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
7. Add cornstarch and water to a small bowl and whisk to combine.
8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

• Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if

desired.