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

• Mirin

  Sun Luck

  2 tbsp or 28g

• 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, farmed, raw

  10 oz or 284g

• Scallions

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

  2 medium or 30g

Directions

1. Peel and chop the ginger root, halve the carrots and cut them diagonally into 1/4-inch slices, and cut the scallions.
2. In a small saucepan, combine the soy sauce, mirin, cider vinegar, sugar, and ginger, stirring until the sugar is dissolved and the sauce is reduced to about 1/2 cup (for original 2 serving recipe, 1/4 cup per serving). Cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.
3. Marinate the salmon in the sauce in a baking dish, turning to coat, for 15 minutes.
4. Blanch the vegetables in a large saucepan of boiling salted water for 2 minutes, or until crisp-tender. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain well.
5. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Transfer the salmon to the skillet with a metal spatula, letting excess sauce drip off into reserved marinade. Reduce heat to moderate and sauté the salmon, turning once, until just cooked through and well-browned, about 2 1/2 minutes on each side. Transfer to plates.
6. Pour off the oil and cook the vegetables in the skillet, stirring, for 1 minute. Add the reserved sauce and boil, stirring, for 1 minute, or until thickened. Spoon the vegetables and sauce over the salmon and garnish with scallion greens.

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