Pan Seared Salmon with Sweet and Sour Sauce

Remove salmon from refrigerator and let rest at room temperature for 10 minutes. Meanwhile prepare sweet and sour sauce.

For the sauce, in a small bowl whisk together cornstarch and soy sauce. Add in pineapple juice, honey, brown sugar, rice vinegar, ketchup and red pepper flakes. Heat 1 1/2 tsp of the oil in small saucepan over medium heat. Add ginger and garlic and saute until lightly golden brown, about 30 seconds - 1 minute. Whisk pineapple juice mixture once more then pour into saucepan. Bring mixture to a boil stirring constantly. Allow to boil, stirring constantly until thickened, 1 minute. Remove from heat

Dab both sides of salmon dry with paper towels, season both sides with salt (use about a heaping 1/2 tsp total). Heat remaining 2 tsp oil in a (heavy) 12-inch non-stick skillet over medium-high heat.

Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Plate salmon, spoon sweet and sour sauce over salmon, sprinkle with green onions or cilantro and sprinkle with sesame seeds.