Adapted from Blue Ginger Cookbook of Ming Tsai
(Reprinted with permission from Blue Ginger copyright 1999 by Ming Tsai)
1 cup soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 garlic cloves, peeled and left whole
1 tablespoon fresh ginger, peeled and finely chopped (about 2” of ginger root)
1 tablespoon white sesame seeds
4-5 skinless salmon fillets (about 6 ounces each)
Combine soy sauce, orange juice and zest, brown sugar, garlic, and ginger in a saucepan.
Bring to a boil over high heat and simmer slowly until reduced by half or syrupy -
about 15 minutes.
Remove from heat, stir in sesame seeds, and cool.
Pour half of syrup into a baking dish, add salmon coating both sides and marinate for 1 hour.
Grill the salmon or broil - about 4 minutes per side.
Brush the fish with the remaining teriyaki sauce as it cooks.
This recipe can be baked on 350 degrees for approximately 30 minutes uncovered then put broiler on for 3-5 minutes.