Salmon Teriyaki With Carrots and Onions

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Ingredients Nutrition

  • 13 cup soy sauce
  • 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


  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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