• 1 ½ lbs salmon fillet
• 1 tbsp coconut oil, or olive oil
• 2 tbsp shallot, or 2 green onions, chopped
• 1 clove garlic, pressed
• 1 tbsp fresh ginger, peeled and grated or minced
• 1 tsp Thai seasoning
• 1 tsp sesame oil
• 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
• 1 tsp Sriracha
• 1 tsp Sambal Oelek
• 2 tbsp Soyaki, or teriyaki sauce and 1 tsp ginger
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 tbsp fresh cilantro, chopped (optional)

Remove skin and cut salmon into chunks. Combine chili sauces, sesame oil and liquids in measuring cup and mix. Heat coconut oil in wok, add shallot, garlic and ginger, sauté for a minute or two. Add Thai seasoning, then liquid mixture, simmer for 5 minutes. Add salmon, cook for 5-10 minutes covered, stirring gently several times to coat salmon and ensure even cooking. Remove from heat as soon as salmon flakes, let rest for a few minutes before serving over rice with sesame seed and cilantro garnish.