Fish:1 1/2 pounds (3-4 pieces) center cut Salmon fillets (skinless or with skin), thoroughly rinsed and pat dried with paper towel
½ teaspoon sea salt
3 teaspoons ginger juice
1 teaspoons extra virgin olive oil
1 tablespoon vegetable oil
3 tablespoons roasted sesame seeds
3 tablespoons teriyaki sauce
2 teaspoons wasabi (more if you like an extra “kick”)
Directions:1. Place Salmon fillets in a large bowl. Add salt, ginger juice, and olive oil. Using your hand evenly spread the 3 ingredients onto the Salmon fillets.
2. Spread out the sesame seeds in a large plate. Press and evenly coat each fillet (“non-skin” side only) with the sesame seeds.
3. Heat vegetable oil in a 12 inch non-stick skillet. Place fillets (sesame side down) unto the hot pan. Lower flame to medium. Sear fillets for 2-3 minutes, until the color on the edges turns lighter.
4. Meanwhile, mix the “sauce” ingredients together in a small bowl and set it aside.
5. Flip the fillets with a tong or spatula. Raise flame to high. Sear fillets for another 1-3 minutes. (Cooking time is dependent on whether you like your salmon a little rare or fully cooked) Remove heat and place fillets onto a large serving plate.
6. Pour the pan oil into the sauce bowl. Stir to combine the sauce ingredients. Spoon sauce on top of the Salmon fillets when served. We generally serve this dish with sides of tiny potatoes and sautéed broccoli.