Teriyaki & Black Garlic Salmon
serves 4

Ingredients
1 lb. Lummi Island Salmon, descaled and patted dry
2 cloves black garlic, mashed
1-2 tbsp dark soy sauce (I use Pearl River Bridge brand from Uwajimaya)
1/2 cup teriyaki sauce (I make a big batch and keep in my fridge, recipe below)
1 small onion, sliced into thin circles, optional
Pinch of salt & pepper

Directions
Preheat your oven to 400 (convection if you have it). Start by descaling and patting you fish dry. Then place it into a 3 x 9″ baking dish and rub the dark soy sauce and the black garlic all over the salmon. Then pour the teriyaki sauce over the fish and place a sliced onion on top. Place the baking dish in the oven for 20 minutes. Then switch to a high broil and spoon some of the teriyaki sauce on top of the onions and cook for an additional 3-5 minutes, depending on how dark you want your onions.

Serve with steamed rice and broccoli. Your kids will then praise you as being the all knowing kitchen God/Goddess/Person that you are and you can begin to work yourself out of that pesky cooking stagnancy feeling.

Bonus Recipe: Teriyaki Sauce
recipe from princessbamboo.com
makes 1.5 cups 

Ingredients
1 c soy sauce
1/2 c mirin
3 tbsp sugar
2-3 stalks green onion, green part only
a shaving of ginger skin

Directions
Put all ingredients into a sauce pan. Simmer for 5 minutes. Strain and keep in the fridge for up to 3 months.