Japanese Style Salmon

¼ c. soy sauce
1 T. rice vinegar
1 T. wasabi paste
1 t. honey
1 T. minced green onions
1 T. black toasted sesame seeds
1 T. white toasted sesame seeds
4 (6-oz.) salmon fillets, skin removed
1 T. canola oil

1. Preheat oven 450.
2. Whisk together soy sauce, vinegar, wasabi and honey.
3. Stir in green onions. Set aside.
4. Combine the sesame seeds.
5. Coat the salmon with PAM or olive oil.
6. Top with the seeds.
7. Heat canola oil in ovenproof nonstick skillet.
8. Add salmon, seeded side up. Cook until bottom is crisp, about 5 minutes.
9. Transfer skillet to top rack of oven and roast until done or instant thermometer inserted into salmon registers 140 for medium-well, about 3-5 minutes more.
10. Serve the salmon with the soy sauce mixture.