Salmon Teriyaki with Carrots And Onions

Salmon Teriyaki with Carrots And Onions Ingredients

FOR TERIYAKI SAUCE	; salmon steaks
1/3 c Soy sauce	2 Carrots; halved lengthwise
2 tb Mirin; (sweet Japanese rice	; and cut diagonally
; wine) or medium-dry	; into 1/4-inch
; Sherry	; slices
2 1/2 tb Cider vinegar	1 Onion; cut into 1/4-inch
2 tb Sugar	; slices
1 1/2 tb Chopped peeled fresh	1 tb Vegetable oil
Two; (1/2 inch-thick)	Garnish: 2 scallion greens;

Instructions for Salmon Teriyaki with Carrots And Onions

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. 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 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. Spoon vegetables and sauce over salmon and garnish with scallion greens. Serves 2. Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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