Salmon Teriyaki With Carrots and Onions

1. 1

   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 of ice and cold water.

2. 2

   In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.

3. 3

   While salmon is marinating, in a large saucepan of boiling salted water blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander.

4. 4

   Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.

5. 5

   In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking.

6. 6

   Transfer salmon to skillet with a metal spatula, letting excess sauce drip off and reserving, and reduce heat to moderate.

7. 7

   Saute salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates.

8. 8

   Pour off oil and cook vegetables, stirring, 1 minute.

9. 9

   Add reserved sauce and boil, stirring, 1 minute, or until thickened.

10. 10

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

* Per serving · 4 servings · Values may vary.