Salmon Teriyaki with Carrots and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in less than 45 minutes. Ingredients:
1/3 cup soy sauce |
2 tablespoons mirin (sweet japanese rice wine) or medium-dry sherry |
2 1/2 tablespoons cider vinegar |
2 tablespoons sugar |
1 1/2 tablespoons 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:
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. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
4. 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 into reserved marinade, and reduce heat to moderate. Sauté salmon, turning once, until just cooked through and browned well, about 2 1/2 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.
5. Spoon vegetables and sauce over salmon and garnish with scallion greens.
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