Spring Flowers And Ginger Jar
Toussaint, F
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

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~ Elsa Schiaparelli

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Field of Onions
Smith, Gary Ernest
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Salmon Teriyaki with Carrots and Onions
Gourmet Archives

Teriyaki Sauce:
1/3 cup soy sauce
2 tablespoons mirin or medium-dry Sherry
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 tablespoons chopped, peeled, fresh gingerroot

Two 1/2-inch-thick salmon steaks
2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
1 onion, cut into 1/4-inch slices
1 tablespoon vegetable oil
Garnish: 2 scallion greens, cut decoratively

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 f ice and cold water.
In a baking dish just large enough to hold salmon steaks in 1 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 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, netting excess sauce drip off and reserving, and reduce heat to moderate. Sauté 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 minutes. Add reserved sauce
and boil, stirring, 1 minute or until thickened. Spoon vegetables and sauce over salmon and garnish with scallion greens.