Ingredients
For teriyaki sauce
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake
2 1/2 tbsp cider vinegar
2 tbsp superfine sugar
1 1/2 tbsp chopped peeled fresh ginger root
two salmon steaks
2 carrots, cut lengthwise and cut into 1/4-inch slices
1 onion, cut into slices
1 tbsp vegetable oil
2 scallions chopped
Metal bowl and larger regular bowl.
Directions
1.
Make the teriyaki sauce.
In a saucepan simmer sauce ingredients, stirring until reduced to about 1/2 cup.
Cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.
In a baking dish large marinate salmon in sauce for 15 minutes.
Blanch vegetables 2 minutes in salt water.
Drain vegetables.
Transfer vegetables to a bowl of ice and cold water to stop cooking.
Drain.
Heat oil in a heavy skillet over moderately high heat until hot but not smoking.
Transfer the fish to skillet with a metal spatula and let the excess sauce drip off.
Set the sauce aside.
Reduce heat to moderate.
Saute the salmon, turn once and cook 2 1/2 minutes on each side.
Put on 2 plates.
Pour off oil and cook vegetables for 1 minute.
Add the rest of the sauce and boil for 1 minute while stirring.
Add the sauce to the salmon and garnish with scallions.
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