Tonight we had some great wild caught Alaskan King salmon, which I marinated briefly in some soy/honey/ginger/sesame sauce, then pan fried in just a little sesame oil. I served it on a bed of spinach and sesame seeds, with a warmed rice ball in the center. The rice ball was leftover rice from making sushi last night, and had a little salt, furikake and sesame seeds inside. The sauce is just the remaining marinade, heated in the pan (to pick up more flavors), then strained (to get out chunks of salmon and ginger), then reduced.
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