Salmon Teriyaki with Vegetables
2 small salmon steaks
1 knob of ginger
1 clove of garlic
3 scallions, chopped
Snow Peas, cut
1 red pepper, cut into strips
handful of broccolini

Teriyaki Sauce
1/4 cup GF tamari, low sodium
1/4 cup sake
2 tbsp mirin
1 tbsp sugar

Cooked rice of choice. I like Japanese short grain white rice sprinkled with black sesame seeds.

Rinse salmon and pat dry. Shred ginger.

Teriyaki sauce:
Combine ingredients in small pan and heat on low to medium until sugar dissolves. Take a small amount of sauce and pour it over the salmon, and cover with ginger. Marinate for at least 10 minutes.

Prepare vegetables, and then heat a little oil in a wok. (Flavored oil is nice, but not mandatory.) Add garlic and brown, and then remove from pan. Toss in vegetables and stir fry until slightly tender but still crisp. Broccolini should still be bright green. Add a little sauce if you wish. Remove from wok and reserve.

Add a little more oil to the pan and saute the salmon on medium heat. Turn after 2 minutes so it browns on both sides. Baste with more teriyaki sauce and cook for a little longer, until done.

Simmer the remaining teriyaki sauce until it thickens, but don’t burn it.

Plate one small bowl of rice on a large plate. Generously cover with vegetables and place your salmon steak carefully on the side. Pour the thickened teriyaki sauce on top for additional flavor.