Salmon Teriyaki (serves 2)

Make a basic teriyaki sauce,
Simmer and reduce over Medium heat.
Cook two cups of rice.

Prep 1 pound salmon fillet.
Salt and pepper generously on both sides.
Cut deep slits into the skin side.
Broil skin side down 8-10 inches from the heat.
Halfway through cooking flip the salmon and finish skin side up.
Move the rack as close the teh element as possible and crisp the skin.

Serve over rice, drizzle with the sauce and enjoy.