Ingredients:
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Directions:
Teriyaki sauce:
In a small saucepan simmer sauce ingredients (first 6), stirring until sugar is dissolved, until reduced to about 1 cup. Cool to room temperature. Place in an ice bath to speed cooling process.
Place Salmon in a Ziploc bag or baking dish. Pour Marinade over and let sit for at least 15 minutes.
Julienne carrots. Peel onions and slice into 1/4-inch slices. Blanch vegetables in salted water for 2 minutes, or microwave on high for 1 minute. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
In a large heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking. Transfer salmon to skillet, reserving marinade. Saute salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side. Transfer to plates. Pour off excess oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
Spoon vegetables and sauce over salmon and garnish with cucumber sticks and scallion greens. |
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