Got a great piece of fresh salmon today.
This is a tried and true favorite in our house. Minted couscous and
steamed yellow crookneck squash, and field green salad.
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Teriyaki Salmon
fish, seafood
----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
----SALMON----
2 salmon steaks
2 carrots, cut in match stick
1 medium onion, sliced thin
1 tablespoon oil
Bring sauce ingredients to a simmer in a small pan to dissolve sugar.
Cool
to room temperature.
Place salmon steaks, single layer, in a 9" square pan. Cover with
Teriyaki
sauce and marinate for 15 minutes.
Blanch carrots and onions in boiling water for 2 minutes. Refresh in
a
bowl of ice water and drain.
Preheat cast iron skillet over high heat with oil until hot but not
smoking. Add salmon to skillet and reduce heat to medium and cook 2
1/2
minutes on each side, turning once until well browned. Transfer to
warmed
platter.
Add vegetables to skillet and cook one minute. Add remaining teriyaki
sauce and bring to a boil, stirring for 1 minutes until thickened.
Spoon
vegetables and sauce over salmon and garnish with scallions.
Yield: 2 servings
** Exported from Now You're Cooking! v5.73 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!