Saumon teriyaki

03 — Method

1. Make the teriyaki sauce in the small saucepan: mix the soy sauce, mirin, sake and brown sugar. Finely grate the fresh ginger and garlic (germ removed) and add them.
2. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Cook 3 minutes, then let cool 10 minutes off the heat.
3. Pat the salmon fillets dry with paper towels so the marinade clings and they brown well.
4. Pour half the warm sauce into a shallow dish and add the salmon. Refrigerate 30 minutes.
5. Meanwhile, reduce the remaining sauce over low heat for 8 minutes until syrupy and glossy. Mix the cornstarch with 2 tsp cold water and stir it in to thicken the glaze.
6. Lift the salmon out of the marinade and pat lightly. Heat 1 tbsp toasted sesame oil in the large nonstick skillet over medium-high heat and cook the fillets skin side down for 5 minutes.
7. Turn the fillets gently and brush the skin side generously with the teriyaki glaze. Cook 2 more minutes until just cooked but still slightly pink inside.
8. Thinly slice the 2 scallions on the bias. Plate the glazed salmon on warm plates, spoon over the remaining glaze and sprinkle with toasted sesame seeds and scallions.