1 ½ pounds skinless salmon fillet, cut into 4 pieces
2 tablespoons olive oil
2 green onions, chopped
1 pinch salt and pepper
Teriyaki sauce
½ cup sake or white wine
¼ cup soy sauce
½ cup mirin
½ cup rice wine vinegar
3 tablespoons brown sugar
1 clove garlic, finely chopped
1 tablespoon finely chopped ginger
Instructions
Place all the sauce ingredients in a saucepan and bring to a boil. Reduce until 125 ml (1/2 cup) remains, about 12 minutes.
Season salmon pieces with salt and pepper. Heat oil in a non-stick pan or skillet over medium heat; add the salmon pieces and sear on both sides. Add the sauce and continue cooking, spooning the sauce over the fish, until desired doneness, about 3 minutes.
Garnish with green onions and serve with steamed rice or salad.