Salmon Teriyaki With Carrots and Onions

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 2
    tablespoons mirin (sweet Japanese rice wine) or 2 tablespoons medium-dry sherry (sweet Japanese rice wine)
  • 2 12
    tablespoons cider vinegar
  • 2
    tablespoons sugar
  • 1 12
    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
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DIRECTIONS

  • 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.
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