SALMON TERIYAKI

Combine the ginger and soy sauces in a shallow platter. Place the salmon in there to let them marinade for 1 hour in the refrigerator. You may need to turn the salmon over so they marinade evenly

Preheat a large non-stick skillet on high heat. When it's hot enough, add in the oil and swirl to coat the skillet. Carefully place the salmon on the pan undisturbed until it is lightly brown on both sides, reserving the marinade juice. If you want the salmon to be a bit raw in the middle, then you don't cook it as long (if you do this, make sure you get a high-quality sashimi grade salmon, otherwise it won't taste good). If you want it cook through, cook it longer and you can see the middle will no longer be raw. Pour the marinade juice over along with the teriyaki sauce. It will start to bubble, reduce the heat and let the teriyaki sauce reduce down and become thick and rather sticky. Turn the fish to make sure the sauce coats it nicely. Remove from heat and place on serving platter. Sprinkle with some sesame seeds if you like. Serve immediately