Some recipes are just good to know because they are easy enough to remember without a danged recipe card, nearly foolproof, and tasty! This is the recipe I prepared at Trout Lout Spring Float 2007, but you can substitute various kinds of fish and can also substitute coarse cracked pepper instead of sesame seeds on top for a spicier dish!
DOC’S SALMON
Can be made for any proportion of fish. First make a marinade of half teriyaki and half good maple syrup (I use Grade B pure), enough to cover your fish. Cut fish in strips (can be bite sized for appetizers (great!), but generally about 2 inches thick at a maximum). Place fish into marinade for 2-6 hours. When ready to cook, preheat oven to 500 F. Prepare dredge: I used a combo of dark and light sesame seeds. Take each piece of fish out of marinade, dredge top of fish into mixture, place non-dredged side down onto shallow baking sheet (I used disposable foil pans), separate peices by at least half inch. Cook for 5-8 minutes depending on thickness.
Done! Delicious as is, but for the Float I made a simple fish sauce:
Plain lowfat yogurt + minced ginger (cheat, use the jarred stuff) + lime juice + dill, to taste. Gently heat, serve over fish.