Name: Salmon Teriyaki with Carrots And Onions
Ingredients: 1/3 c Soy sauce; 2 tb Mirin; (sweet Japanese rice; ; wine) or medium-dry; ; Sherry; 2 1/2 tb Cider vinegar; 2 tb Sugar; 1 1/2 tb 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 tb Vegetable oil; Garnish: 2 scallion greens; cut decoratively

Make God the peculiar object of your praises. The doctrine [of election] shows what great reason you have so to do. If God so values you, sets so much by you, has bestowed greater mercies upon you than on all the ungodly in the world, is it too little a requital for you to make God the peculiar object of your praise and thankfulness? If God so distinguishes you with His mercies, you ought to distinguish yourself in His praises. You should make it your great care and study how to glorify that God who has been so peculiarly merciful to you. And this, rather, because there was nothing peculiar in you differing from any other person that moved God thus to deal thus peculiarly by you: you were as unworthy to be set by as thousands of others that are not regarded of God, and are cast away by Him forever.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Japanese	January 199	1	servings

INGREDIENTS

1/3	c	Soy sauce
2	tb	Mirin; (sweet Japanese rice
		; wine) or medium-dry
		; Sherry
2 1/2	tb	Cider vinegar
2	tb	Sugar
1 1/2	tb	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	tb	Vegetable oil
		Garnish: 2 scallion greens; cut decoratively

INSTRUCTIONS

FOR TERIYAKI SAUCE
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.

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