Step 1
Preheat the oven to 425. Toss the broccolini with the oil, salt and pepper and place on a baking sheet. Roast in the oven until lightly browned and slightly crisp. Roughly 18- 20 minutes. Toss halfway through cooking.

Step 2
Combine the sake, mirin and soy sauce in a small bowl and set aside.

Step 3
Heat the oil in a large skillet over medium-high heat. Slice the salmon on the diagonal into four 1″inch-thick portions; lightly season with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Flip and cook until the other side is just beginning to brown, about 2 minutes. Transfer the salmon fillets to a plate.

Step 4
Pour off the fat from the skillet. Bring the teriyaki sauce to a boil in the skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Stir in the sesame seeds and add salmon, skin side up, and cook, spooning the sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

Step 5
Serve with broccolini and enjoy.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Recipe inspired by Bon Appetit magazine

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.