Salmon Teriyaki

• 1 12 lbs salmon fillets, skin removed
• 13 cup cornstarch
• 14 cup olive oil
• 1 dash sesame oil
• 12 cup light soya sauce
• 13 cup dry sherry
• 14 cup packed brown sugar
• 1 tablespoon liquid honey
• 1 tablespoon lemon juice
• 1 teaspoon grated gingerroot
• 2 garlic cloves, minced
• 1 green onion, minced

1. Cut salmon into 2 inch wide pieces.
2. Place in a large shallow glass dish.
3. Combine teriyaki marinade and pour over fish.
4. Cover with plastic wrap and refrigerate for up to four hours.
5. Place cornstarch in a shallow dish.
6. Drain salmon, reserving marinade; pat dry.
7. Dredge salmon with cornstarch, shaking off excess.
8. In large heavy skillet, heat olive and sesame oils over medium heat; cook salmon, turning once, for 5 minutes per half inch thickness or until fish flaked easily with a fork.
9. Remove to warm serving platter.
10. Drain fat from skillet.
11. Increase heat to high and add reserved marinade.
12. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
13. Pour into sauceboat and serve with salmon.

salmon, cornstarch, olive oil, sesame oil, light soya sauce, sherry, brown sugar, liquid honey, lemon juice, gingerroot, garlic, green onion

Taken from www.food.com/recipe/salmon-teriyaki-448427 (may not work)