SAUTEED SALMON STEAKS TERIYAKI WITH CARROTS AND ONIONS (for two)

For the teriyaki sauce:

1/3 cup soy sauce

2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry

2-1/2 tablespoons cider vinegar

2 tablespoons sugar

For the salmon steaks:

two ½ inch thick salmon steaks

2 carrots, halved lengthwise and cut diagonally into ¼ inch slices

1 onion, cut into ¼ inch slices

1 tablespoon vegetable oil

2 scallion greens, cut decoratively, for garnish

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1. Make the teriyaki sauce: In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about ½ cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.

2. Marinate the fish: In a baking dish just large enough to hold the salmon in one layer, marinate the salmon in the sauce, turning to coat, 15 minutes.

3. While the 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 the cooking and drain well.

4. Saute the salmon: In a 12 inch nonstick skillet heat oil over moderately high heat until hot but not smoking. Transfer salmon steaks to the skillet with a metal spatula, letting excess sauce drip off into reserved marinade, and reduce heat to moderate. Saute salmon, turning once, until just cooked through and browned well, about 3 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.

5. Spoon sauce and vegetables over salmon and garnish with scallion greens.

from Gourmet Magazine, January, 1995