Teriyaki Salmon

Ingredients

• 4 salmon fillets (6 oz each)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tsp sesame seeds, for garnish

Instructions

1. 1In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil, and bring to a simmer over medium heat.
2. 2Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens slightly, then remove from heat.
3. 3Place the salmon fillets in a shallow dish and pour half the sauce over them, turning to coat, and let sit for 10 minutes.
4. 4Heat a nonstick skillet over medium-high heat and cook the salmon for 4 to 5 minutes per side, brushing with more sauce as it cooks.
5. 5Cook until the salmon flakes easily with a fork and reaches 145°F internally.
6. 6Drizzle with the remaining sauce and sprinkle with sesame seeds before serving.

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