Teriyaki Salmon

Tonight i made great teriyaki salmon. Again, i searched around the internet for ideas and from there made up my recipe.

TERIYAKI SAUCE

1/2 cup wheat free tamari
1/8 cup ume plum vinegar (this is intense stuff so you can add less if you like)
1/2  - 3/4 cup water
1/2 tsp fresh ground ginger
1 clove garlic
2 tsp honey or stevia to taste
pinch crushed red pepper (optional)
Splash Apple Cider Vinegar
2 tsp kuzu root starch dissolved in 4 tsp cold water

Mix all ingredients except for the kuzu mixture in a small sauce pan. Bring to boil. Turn down to simmer and reduce for 15 to 20 min. Add kuzu and bring back to a boil. Stir constantly until sauce thickens and clarifies. Remove from heat and set aside.

In a stainless steel pan melt 1 Tbsp coconut oil with 1 Tbsp butter over medium high heat. Add two large salmon fillets (skin side up) and continue cooking on medium high for about a minute. Reduce heat and cook another couple minutes. Fish should loosen from the pan and become easy to turn. When you turn the fish it should be slightly browned and starting to form a bit of a crust. Pour teriyaki sauce over fish and transfer the whole pan to a 350 degree oven until the fish starts to flake with a fork.