Salmon Teriyaki With Carrots And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | January 199 | 1 | Servings |
INGREDIENTS
| 1/3 | c | Soy sauce |
| 2 | T | Mirin, sweet Japanese rice |
| wine or medium-dry | ||
| Sherry | ||
| 2 1/2 | T | Cider vinegar |
| 2 | T | Sugar |
| 1 1/2 | T | 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 | T | Vegetable oil |
| Garnish: 2 scallion greens | ||
| cut decoratively |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 474
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 2955.5mg
Potassium: 937.6mg
Carbohydrates: 64.8g
Fiber: 7.3g
Sugar: 39.6g
Protein: 7.4g