Pan-Seared Teriyaki Salmon
    2 Fresh Salmon Filets w/ Skin
    1 Fresh Lemon
    2 tablespoons Olive Oil
    1 teaspoon Salt
    1 tablespoon Minced Garlic
    1 tablespoon Fresh Peeled Chopped Ginger
    1 Gallon Ziploc Bag
    Jasmine Rice – ½ Cup
    1 tablespoon of Rice Vinegar
    Teriyaki Sauce
    1/4 cup Soy Sauce
    2 tablespoon Raw Honey
    1 tablespoon Fresh Peeled Ginger
    1/2 tablespoon Minced Garlic
    1/4 teaspoon Sesame Oil
    1/2 Cup Brown Sugar
    2/3 Cup water
    3 tablespoons of corn starch

    1. Rinse Salmon filets in cold water and pat dry with paper towel
    2. Place Salmon in 1 gallon bag
    3. Pour 1 teaspoon of salt in bag
    4. Pour 1tbs of minced garlic in bag
    5. Pour 1 tablespoon Ginger in bag
    6. Cut 1 Lemon in half and squeeze Juice into bag
    7. Pour 1 tablespoon of rice vinegar
    8. Pour 1 tablespoon of Olive oil into bag
    9. Close bag and toss aroung until ingredients cover entire fish
    10. Place bag in refrigerator and let marinate for at least 1 hour
    11. On medium heat pour 1 teaspoon of sesame oil in a sauce pan
    12. Pour in 1/2tbs of Garlic & 1 tbs of Ginger in hot oil and stir until golden
    13. Pour ½ cup of water and bring to boil
    14. Add ¼ cup brown sugar
    15. Add 1 tbs of raw honey
    16. Add 1/3 cup of Soy sauce
    17. Add 3 tablespoon of corn starch
    18. Turn heat down and stir slowly until sauce thickens
    19. Put sauce to the side
    20. Heat frying pan and pour in 1 tablespoon of olive oil
    21. Place salmon skin side down into hot oil and sear for about 5-7 minutes until skin is crispy and brown.
    22. Flip salmon over and sear other side for 3- 5 minutes
    23. Pour teriyaki sauce all over fish and cover
    24. Turn heat on low and simmer until sauce carmalizes and fish starts to flake (5 - 7 minutes)
    25. Spoon 1cup of Steamed rice on a plate
    26. Place cooked salmon on top of rice
    27. Pour remaining sauce over salmon and rice
    28. Let the complimentary flavors dance in your mouth and enjoy.