Whisk together the marinade in a large mixing bowl. Add the salmon and marinate for 20 to 30 minutes.
Once the salmon has a chance to marinate you will deskin, debone and cube the salmon onto evenly sized pieces. Skewer the salmon cubes, roughly 3 pieces per skewer.
Prepare the teriyaki sauce: Grab a sauté pan and over medium heat combine the water, garlic paste, brown sugar, liquid amino, red pepper flakes and let everything simmer until the brown sugar is dissolved.
Next, you’ll combine the ½ cup water and cornstarch to create a slurry.
Add the slurry to the sauté pan, stir well. Once the teriyaki sauce begins to thicken up add your orange juice. Stir well over low heat. Once thickened to your liking, turn heat off. Set aside.
Prepare the shiitake mushrooms: Gently spray a non-stick skillet with cooking spray. Add the shiitake mushrooms and cook them until they get a nice brown sear. Remove them from the heat and set aside.
Next, you'll grab 2 heaping handfuls of arugula lettuce. Whisk together the juice from 1/2 a lemon and 2 tablespoons of sesame oil. Lightly dress the arugula and toss it together with the seared shiitake mushrooms. set aside.
Prepare the skewers: Grab a non-stick skillet and gently spray it with cooking spray. Add your salmon skewers over medium heat.
Cook the skewers for 3-4 minutes on each side. Brush some of your teriyaki sauce onto the salmon. Keep applying sauce until they are well coated. Be sure to keep an eye on your skewers because they will cook quickly, and the teriyaki sauce will brown very fast as well.
Assemble your plate. Start with a bed of arugula, shiitake mushroom salad. Next, you’ll place the salmon skewers on top. Dress them with some extra teriyaki sauce, sesame seeds and sliced scallion. Serve and enjoy!