Prep 10 mins
Cook 15 mins
I made this for the first time in while tonight and it was SO delicious. Thought I'd share it with the group. Christine
- 1⁄3 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine) or 2 tablespoons medium-dry sherry (sweet Japanese rice wine)
- 2 1⁄2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 1⁄2 tablespoons fresh gingerroot, peeled, chopped
- 2 salmon steaks, 1/2 inch-thick
- 2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
- 1 onion, cut into 1/4-inch slices
- 1 tablespoon vegetable oil
- 2 scallion tops, cut decoratively for garnish
- 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.