Coho with Tomato-Basil Bruschetta

DIRECTIONS

  1. In medium-size bowl, combine garlic, ginger, soy sauce, Coca-Cola, brown sugar, rice wine vinegar, and sesame oil. Pour half of marinade mix into small saucepan and set aside; pour remaining half into ziplock bag, add salmon fillets to bag, and marinate in refrigerate for 30 minutes.
  2. Heat oil in large skillet. Remove fillets from bag and place in skillet. Do not crowd pan (more space creates a better crust). Cook fillets 3–4 minutes on each side or until desired doneness.

For Teriyaki Sauce:  Heat reserved marinade in saucepan and bring to a simmer. Add cornstarch and water to small bowl and whisk to make a slurry. Slowly whisk slurry into saucepan with marinade and simmer until thickened for sauce.

Let salmon rest for 10 minutes, then top with sauce and garnish with green onions and sesame seeds. Plate with steamed white rice, lemon wedges, and side salad or stir-fried vegetables.

Serves four

Beverage pairing: Japanese beer or sake