Marinate 4 ounces salmon for 15 minutes in 1/4 cup Tamari gluten-free soy sauce such as Sanchi, 2 tablespoons balsamic vinegar, 1/2 teaspoon sesame oil, and a 2-inch chunk of peeled ginger, grated. Coat a hot nonstick skillet with 1 teaspoon olive oil. Remove salmon from the marinade, and sauté the fish until just firm — about 1 minute on each side. Sprinkle the salmon in the pan with 1 teaspoon sesame seeds. Remove the salmon and garnish with 1 tablespoon minced green onion.