There really is not much to this quick salmon recipe. It's perfect for the 9 days, and for someone short on time. I marinated 2 wild salmon filets in Trader Joe's "Island Soyaki" marinade/sauce. It's a HUGE flavor booster, any teriyaki sauce or even tamari sauce with a little honey will do. I particularly love the Island Soyaki because it has pineapple juice in it as well, so it's sweet but still has a teriyaki tang. I think there's ginger in there too. Anyways, I put the filets in the marinade at about 3:00PM. This way, when I got home from school at around 7:30 I could just quickly put it in the oven & not worry about flavoring it.
-2 wild salmon filets
-3/4 - 1 cup any teriyaki style marinade
-1/4 cup [toasted] sesame seeds
-Scallion, cut thin, for garnish, or chives
-Preheat the oven to 425 degrees & spray a baking tin with canola spray
-With the sesame seeds spread out on a plate or cutting board, lay the salmon filets on top of the seeds, 1 at a time, giving a nice coating to that one side (my salmon was skin-on, so I only chose to coat the top & sides. Feel free to coat the entire salmon filet if yours is skinless). Place the filets in the tin & bake for 20 minutes
-In the meantime, pour the remaining marinade into a small saucepan, bring to a boil, adding in a little cornstarch while whisking well with a fork to prevent lumps. Bring to medium-high and stir until the sauce is thickened, about 3 minutes. Start with 2 teaspoons, maybe a tbsp. depending on how much sauce you have (adding too much cornstarch & subsequently over-thickening the sauce totally ruins it, so don't be overzealous with it)
-Garnish with the strips of scallion or chives, & serve with the sauce.
These days, being in school 3 nights a week, I'm all about quick recipes that aren't compromising on flavor. This salmon really hit the spot! I'm a sucker for anything sesame :-)