Salmon Teriyaki With Carrots And Onions

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/3 cup soy sauce
• 2 tablespoons mirin (sweet japanese rice wine) or 2 tablespoons medium-dry sherry (sweet japanese rice wine)
• 2 1/2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 1/2 tablespoons fresh gingerroot, peeled, chopped
• 2 salmon steaks, 1/2 inch-thick
• 2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
• 1 onion, cut into 1/4-inch slices
• 1 tablespoon vegetable oil
• 2 scallion tops, cut decoratively for garnish

Recipe

• 1 make teriyaki sauce: in a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.
• 2 in a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
• 3 while salmon is marinating, in a large saucepan of boiling salted water blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander.
• 4 transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
• 5 in a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking.
• 6 transfer salmon to skillet with a metal spatula, letting excess sauce drip off and reserving, and reduce heat to moderate. saute salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates.
• 7 pour off oil and cook vegetables, stirring, 1 minute. add reserved sauce and boil, stirring, 1 minute, or until thickened.
• 8 spoon vegetables and sauce over salmon and garnish with scallion greens.