Salmon Teriyaki With Carrots and Onions

I made this for the first time in while tonight and it was SO delicious. Thought I'd share it with the group. Christine

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

Directions

1. 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.
2. In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
3. 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.
4. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
5. In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking.
6. 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.
7. Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
8. Spoon vegetables and sauce over salmon and garnish with scallion greens.