Salmon Teriyaki With Carrots and Onions

• 13 cup soy sauce
• 2 tablespoons mirin (sweet Japanese rice wine) or 2 tablespoons medium-dry sherry (sweet Japanese rice wine)
• 2 12 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 12 tablespoons fresh gingerroot, peeled, chopped
• 2 salmon steaks, 1/2 inch-thick
• 2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
• 1 onion, cut into 1/4-inch slices
• 1 tablespoon vegetable oil
• 2 scallion tops, cut decoratively for garnish

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. In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
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. 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.
6. Transfer salmon to skillet with a metal spatula, letting excess sauce drip off and reserving, and reduce heat to moderate.
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. Pour off oil and cook vegetables, stirring, 1 minute.
9. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
10. Spoon vegetables and sauce over salmon and garnish with scallion greens.

soy sauce, mirin, cider vinegar, sugar, fresh gingerroot, salmon, carrots, onion, vegetable oil, scallion tops

Taken from www.food.com/recipe/salmon-teriyaki-with-carrots-and-onions-2851 (may not work)