Salmon Teriyaki with Carrots and Onions

Peel and chop the ginger root, halve the carrots and cut them diagonally into 1/4-inch slices, and cut the scallions.

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.

Marinate the salmon in the sauce in a baking dish, turning to coat, for 15 minutes.

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.

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.

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.