Salmon Teriyaki with Carrots and Onions

Ingredients

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Cooking wine

  Alcoholic beverage

  2 tbsp or 29g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Vinegar

  Cider

  2 ½ tbsp or 37g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Atlantic salmon

  Fish, wild, raw

  2 fillet or 792g

Directions

1. PREPARATION: Chop and peel ginger root, halve carrots and cut diagonally into 1/4-inch slices, cut scallions.
2. 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.
3. In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
4. 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.
5. 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 into reserved marinade, 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 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
6. Spoon vegetables and sauce over salmon and garnish with scallion greens.

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