Japanese Seven Spice Salmon
Combine first eight ingredients in a saucepan and bring to a simmer. Remove from heat, cool to room temp. Place salmon in a glass dish or sealable plastic bag with lemon slices; pour sauce over salmon and refrigerate 1-2 hr.
Preheat oven to 350 degrees. Remove salmon from pan or bag, reserving marinade. In a large, ovenproof skillet over medium heat, sear salmon fillets in sesame oil, flesh side down, until lightly browned (approx. 3 min). Turn fillets and finish in oven until cooked through and fish flakes easily in center, approx. 8 min. Alternately, fish can be covered and finished on stovetop, if preferred. Plate salmon. Add 1/2 c marinade to pan and reduce by half. Drizzle sauce over salmon, garnish with nori and sesame seeds. Serve with Japanese sweet brown rice (available in your Market Bulk Department) and Seared Seven Spice Edamame.
Seared Seven Spice Edamame
Steam edamame for 4 min. In wok or sauté pan over medium-high heat, add edamame, oil, salt and spice. Sauté quickly until pods begin to char slightly. Remove from heat and serve immediately. To eat, strip beans from pod with your teeth and discard shell.
* Shichimi togarashi (Japanese Seven Spice) can be found in the international foods aisle of your Market.