Salmon Teriyaki With Carrots and Onions |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I made this for the first time in while tonight and it was SO delicious. Thought I'd share it with the group. Christine Ingredients:
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 |
Directions:
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.
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