Directions

1. Toast sesame seeds in a nonstick skillet over medium heat 2 to 3 minutes, tossing seeds frequently until lightly toasted and fragrant. Remove to a cup and cool.
2. Combine 1/2 cup tamari, pineapple juice, ginger, sugar, garlic, and lemon zest in a medium saucepan and bring to a boil. Simmer 10 minutes, or until reduced to 1/2 cup. Remove from heat and stir in half of the toasted sesame seeds; put glaze aside to cool.
3. Blanch broccolini in a large pot of lightly salted boiling water 1½ minutes, until bright green and crisp-tender. Drain and refresh under cold water; pat dry with a paper towel.
4. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack. Brush salmon with olive oil and season with salt and pepper. Grill fillets flesh side down directly on grill until you can easily turn them without sticking, about 3 minutes. Carefully turn fillets, brush with teriyaki glaze, and continue to grill, 7 minutes longer for medium doneness. Transfer fillets to a platter and loosely cover to keep warm.
5. Lightly brush broccolini with oil and place on grill for 1 to 2 minutes, turning several times, until lightly charred. Transfer to a serving bowl. Toss with remaining 1½ Tbsp tamari, mirin, and remaining sesame seeds. Brush fillets with any remaining teriyaki sauce and serve with the sesame broccolini.

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