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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