The sauce:

2/3 cup organic soy sauce

2/3 cup rice vinegar

2 - 4 cloves garlic, smashed and diced

2 Tablespoons ginger, grated

3 Tablespoons Wholesome Sweeteners Organic Blue Agave nectar 

4 wild-caught salmon filets or steaks, with the skin on, 6-8 oz per person

optional: sesame seeds

For the sauce, measure all ingredients into a small sauce pan and bring to a low boil for about 15 minutes till reduced by half. 

In the meantime, prepare salmon for broiling.  Spray a broiling pan with non stick spray for easier cleanup.

Heat the broiler and cook the salmon till about halfway done.  Remove and brush with the teriyaki sauce, lowering the heat or placing the salmon further from the heat so it will not burn or cook too fast.  Repeat this 2 more times.

The fish will achieve a nice shiny, glazed appearance.  Spoon remaining teriyaki sauce over the salmon and serve over rice or soba noodles.  Sprinkle with sesame seeds, if desired.

Serves 4