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
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