Recipe - Salmon Teriyaki With Carrots And Onions

FOR TERIYAKI SAUCE
1/3 cup Soy sauce
2 tablespoon Mirin; (sweet Japanese rice
; wine) or mediumdry
; Sherry
2 One half tablespoon Cider vinegar
2 tablespoon Sugar
1 One half tablespoon Chopped peeled fresh
gingerroot
Two; (One half inchthick)
; salmon steaks
2 Carrots; halved lengthwise
; and cut diagonally
; into 1/4inch
; slices
1 Onion; cut into 1/4inch
; slices
1 tablespoon Vegetable oil
Garnish: 2 scallion greens;
cut decoratively

Make teriyaki sauce:

In a small saucepan simmer sauce ingredients, stirring until sugar is
dissolved, until reduced to about One half 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 crisptender, and drain in a
colander. Transfer vegetables to a bowl of ice and cold water to stop
cooking and drain well.

In a 10inch 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 2 One half 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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