Source: dLife

Soy and sherry marinated salmon with radish sprouts, sea palm fronds, and toasted sesame seeds.

Servings

0.5 cup low sodium soy sauce
0.5 cup Wine, sake/saki, Japanese (or dry white wine)
0.5 cup mirin (or cream sherry)
0.33 cup fresh chopped green onion
0.33 cup fresh ginger root , chopped
0.25 cup sugar
3 lb salmon fillet , boned
2 fresh lemons , rinsed and thinly sliced, ends discarded (4 ounces each)
2 tbsp olive oil
2 oz Sprouts, radish, fresh , or onion (optional)
0.12 oz Seaweed, nori, dried , or toasted dried tender sea palm fronds (optional)
1 tbsp toasted sesame seeds

1 Combine soy sauce, wine, sherry, green onions, ginger, and sugar, let boil. Take pot off of heat and let cool to room temperature, stirring often, about 25 minutes.
2 Remove any bones from salmon. Wash and dry fish and slice into 8 even portions. Lay in a 9 x 13 inch baking dish.
3 Put lemons in soy mixture and spoon mixture over fish. Wrap with plastic wrap and refrigerate, flipping fish one time, at least 1 hour or up to 4 hours.
4 Take fish out of liquid and pat dry. Dispose of liquid.
5 Preheat oven to 500 degrees.
6 Pour oil in a frying pan and heat over medium high heat. Lay fish, flesh side down in the pan and cook 4 to 5 minutes. Flip fish and move to oven. Bake 3 to 5 minutes or until preferred degree of doneness.
7 Serve salmon with radish sprouts and sea palm fronds. Sprinkle with sesame seeds.

Toasted dried sea palm fronds, also called sea crunchies, are the leaves, or blades, of the sea palm. You can substitute California nori: bake it in a 300 degree F oven until very crisp and slightly browned, 4 to 5 minutes; crumble onto salmon. If toasted sesame seeds aren't available, stir raw ones in a frying pan over medium heat until golden, about 5 minutes.