Ingredients

• 1-1/2  cups teriyaki sauce, divided, Kikkoman
• 1  cup water
• 10  ounces king salmon, cut into 1-ounce strips
• 10  bamboo skewers, soaked in water for 30 minutes
• 2  tablespoons canola oil, Wesson
• 2  tablespoons sesame seeds, McCormick
• 2  tablespoons chopped green onion

Directions

1. In a non-reactive shallow dish, combine 1 cup teriyaki sauce and the water for a marinade. Thread the salmon strips on pre-soaked skewers. Place skewers in marinade, turning to coat. Marinate for 10 minutes.

2. In a grill pan or nonstick skillet, heat oil over medium-high heat. Cook the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.

3. Arrange the skewers in a star-like pattern on a serving plate. Generously drizzle remaining 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and chopped green onion. Makes 4 servings.

Serving Idea: Serve on a bed of steamed rice.