Salmon teriyaki with carrots and onions

1 servings

Ingredients

Quantity Ingredient
⅓ cup Soy sauce
2 tablespoons Mirin; (sweet Japanese rice
; wine) or medium-dry
; Sherry
2½ tablespoon Cider vinegar
2 tablespoons Sugar
1½ tablespoon Chopped peeled fresh gingerroot
Two; (1/2 inch-thick)
; salmon steaks
2 Carrots; halved lengthwise
; and cut diagonally
; into 1/4-inch
; slices
1 Onion; cut into 1/4-inch
; slices
1 tablespoon Vegetable oil
Garnish: 2 scallion greens; cut decoratively

Directions

FOR TERIYAKI SAUCE

Make teriyaki sauce:

In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about ½ cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.

In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.

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. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.

In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking. 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 2½ minutes on each side, and transfer to 2 plates.

Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.

Spoon vegetables and sauce over salmon and garnish with scallion greens.

Serves 2.

Gourmet January 1995

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