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

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
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