Salmon Teriyaki

15 g ginger root, grated

2 garlic, minced

2 scallion, thinly sliced, for garnish

2 salmon fillet, skin-on, about 6 oz each

15 ml vegetable oil

60 ml soy sauce

60 ml mirin

30 ml sake

30 ml granulated sugar

60 ml water

15 ml sesame seeds, toasted, for garnish

5 ml kosher salt

2 ml black pepper, freshly ground