PREPARATION:

1. Combine the soy sauce, mirin, sugar, peanut oil, lime juice, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon.
2. Heat a saute pan to medium high. Add vegetable oil and heat until oil starts to shimmer. Sear salmon, flesh side down for 3 minutes. Turn fish over and bring the heat down to medium. Add the remainder of the marinade and continue cooking until the salmon is just cooked through, about 10 minutes.
3. Remove the salmon and turn the heat up to high. Reduce until teriyaki sauce has thickened slightly and coats the back of a spoon, 1 to 2 minutes.
4. To serve, drizzled salmon with the thickened sauce. Garnish with lime slices and cilantro sprigs.

   This recipe was featured on the Gone Fishin' Episode of Emeril Green.