Ingredients:
For the glaze:
¼ cup soy sauce
2 tbsp. mirin
½ cup low-sodium chicken broth
½ tsp. sugar
1½ tsp. grated fresh ginger
1 clove garlic, minced
2 tsp. cornstarch
3 tbsp. cold water

For the salmon:
1 large egg white
2 tbsp. cornstarch
4 salmon fillets, about 8 oz. each
¼ cup sesame seeds
¼ cup vegetable or canola oil

Directions:
To make the glaze, combine the soy sauce, mirin, chicken broth, sugar, ginger and garlic in a small bowl; whisk to blend. In another small bowl, combine the cornstarch and water and whisk until smooth.

To make the salmon, combine the egg white and cornstarch in a shallow dish. Whisk to blend. Brush the skinless side of each salmon fillet with the egg white mixture. Place the sesame seeds in a second shallow dish. Dip the side of the salmon fillets with the egg mixture in the sesame seeds and press gently to coat completely.

Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the salmon in the pan, coated side down, and cook for about 5 minutes or until the sesame seeds are golden brown. Turn and continue cooking an additional 3 minutes or until cooked through. Remove to a plate, tent with foil, and set aside.

Pour off any oil remaining in the skillet and lower the heat to medium. Add the soy sauce mixture to the pan and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue simmering until the sauce has thickened, about 1 minute more. Serve immediately with the warm salmon fillets.