YIELD Makes 4 servings
|1/4||cup soy sauce|
|1‑1/2||pounds salmon fillet with skin (1-1/4 inches thick)|
|2||tablespoons vegetable oil, divided|
|2||zucchini (12 ounces), cut into strips|
|2||yellow squash (12 ounces), cut into strips|
|1/4||teaspoon black pepper|
|1||tablespoon sesame seeds, toasted|
|Lemon slices (optional)|
- Combine soy sauce, sake and sugar in cup; stir until sugar dissolves. Set aside.
- Rinse and dry salmon. Run fingers over cut surface of salmon; remove any bones that remain. Cut crosswise into 4 pieces.
- Heat wok over high heat until hot. Add 1 tablespoon oil; heat 30 seconds. Add zucchini, yellow squash and butter. Cook and stir 4 to 5 minutes or until lightly browned and tender. Sprinkle squash mixture with salt and pepper. Transfer to serving platter. Sprinkle with sesame seeds; cover and keep warm.
- Add remaining 1 tablespoon oil to wok and heat until sizzling hot. Carefully place fish in wok, skin sides up. Cook about 4 minutes or until browned. Reduce heat to medium-high. Turn fish over; cook, skin sides down, 8 to 10 minutes or until fish flakes easily when tested with fork, loosening fish on bottom occasionally to prevent sticking. Place fish over squash mixture on platter. Cover and keep warm.
- Pour off fat from wok. Stir soy sauce mixture and pour into wok. Boil until mixture is reduced by half and slightly thickened. Spoon sauce over fish. Serve with lemon, if desired.
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