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1/3 cup soy sauce
2 tbsp. mirin (sweet Japanese rice wine) or medium-dry sherry
2 1/2 tbsp. cider vinegar
2 tbsp. sugar
1 1/2 tbsp. chopped peeled fresh ginger root
2 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 tbsp. vegetable oil
2 scallion greens, cut decoratively
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. In a baking dish large enough to just hold salmon steaks
in one 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 a 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, letting excess sauce drip off and
reserving, and reduce heat to moderate. Saute 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 minute. Add reserved sauce and boil, stirring, 1
minute, or until thickened. Spoon vegetables and sauce over salmon
and garnish with scallion greens.
Serves 2.
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