4 4-6 oz. salmon filets
Enough teriyaki sauce to cover the salmon in a shallow dish
1 medium sized onion, chopped
1/3 cup chopped crystallized ginger
Marinate the salmon in the teriyaki sauce while you prepare the remainder of the ingredients. You may marinate the salmon longer if you wish it to taste less fishy. Saute the onions in enough olive oil to cover the bottom of your skillet. Place the salmon and the teriyaki sauce in the skillet with the onions and sauté until the salmon is nearly done. Add the crystallized ginger and cook until salmon is done. Optional additions: 1 large poblano pepper chopped, chopped mushrooms, chopped garlic. The photo below includes poblano peppers which I use in many dishes. They have a unique flavor and little heat. Serve with Jasmine rice with golden raisins and a green salad.
My son is the originator of the basic recipe. I modified it to suit my own taste. He wraps all the ingredients in foil and cooks it on a cookie sheet on the grill. Sometimes I put it all together and bake it in the oven. These latter methods are the easiest with company because it cooks while you entertain.