Smash with the back end of a knife
Remove skin
Cut into 1-inch pieces
Smash with the back end of a knife
Remove skin
Trim off ends
Separate green section from white section
Divide the white section into finger-length pieces and smash
Slice the green section into rings
Add to cold pan
Raise heat to medium low and stir constantly until the seeds slightly darken in colour and smell fragrant
Turn off heat and set aside
Check for and remove any pin bones
Remove skin (optional)
Preheat oven to 230°C (450°F)
Add salmon to a baking dish and pour over the teriyaki sauce
Add garlic, ginger, and white parts of the spring onion around the salmon
Place baking dish on the top rack of the oven and roast for about 6-8 minutes or until the salmon reaches an internal temperature of 49°C (120°F)
Occasionally check on the salmon, using a spoon to baste it with teriyaki sauce if the top looks dry
Remove from oven
Mix in sesame seeds
Plate salmon over rice and garnish with spring onion greens
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.