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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade. Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.