INGREDIENTS
1/4 cup soy sauce
1/4 cup sake
2 tablespoons sugar
1 1/2 pounds salmon fillet with skin (1 1/4 inches thick)
2 tablespoons vegetable oil, divided
2 medium zucchini (12 ounces), cut into strips
2 medium yellow squash (12 ounces), cut into strips
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon toasted sesame seeds
Lemon slices (for garnish, optional)

METHOD Combine soy sauce, sake, and sugar in cup; stir until sugar dissolves. Rinse and dry salmon. Run fingers over cut surface of salmon; remove any bones that remain. Cut crosswise into 4 pieces. Heat wok over high heat until hot. Add 1 tablespoon oil; heat 30 seconds. Add zucchini, yellow squash, and butter. Cook and stir 4 to 5 minutes or until lightly browned and tender. Sprinkle squash mixture with salt and pepper. Transfer to serving platter. Sprinkle with sesame seeds; cover and keep warm. Add remaining 1 tablespoon oil to wok and heat over high heat until sizzling hot. Carefully place fish in wok, skin sides up. Cook 4 minutes or until browned. Reduce heat to medium-high. Turn fish over using 2 pancake turners or flat spatulas. Cook, skin sides down, 8 to 10 minutes or until fish flakes easily when tested with a fork, loosening fish on bottom occasionally. Place fish over squash mixture on platter. Cover and keep warm. Pour off fat from wok. Stir soy sauce mixture and pour into wok. Boil until mixture is reduced by half and slightly thickened. Spoon sauce over fish. Garnish with lemon, if desired.