INGREDIENTS

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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