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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.