Teriyaki glazed salmon

Oh. My. Goodness.

This is one of the best things I have cooked, no, had lately.  And it took me under 10 minutes to make (excluding the salmon's cooking time) without buying any new ingredients. Who knew teriyaki was so easy?

Thanks to Hunger and Sauce, I discovered my new favorite way to make fish, meat or whatever else I can smother in this delectable sauce. It is perfect for a week night meal (like ours) but just as good to impress guests.

Hunger and Sauce also suggested using the left over sauce, diluted with some water, to dress up some vegetables, rice or noodles. Too bad F practically licked off every last drop from the baking dish there were no leftovers to speak of...but hey, maybe next time?

Today I am giving it another try: I took the day off from work so ciao, off to have me some girly fun! Have a great week end, possibly in the company of this dish. You won't regret it.

Ingredients

a large salmon fillet (or other fatty fish)

a pinch of sesame seeds, toasted

Sauce:

4 tbsp soy sauce

1 tbsp Mirin

a thumb-sized knob of fresh grated ginger

4 tbsp brown sugar

pepper

Preheat your oven to 180°C. Combine all the sauce ingredients in a small sauce pan (I was out of fresh ginger so I used dry ginger instead) and start mixing over a medium flame until the sauce reduces to a syrupy consistency. Brush over the fish and bake in the oven. We prefer to undercook our salmon so I did not leave it in long. Also, do not forget the sauce is hot when you brush it on and that that will start cooking the fish before you even put it in the oven. Before serving sprinkle over some previously toasted sesame seeds.