Salmon Teriyaki with Carrots and Onions

Ingredients

• 1.5 tablespoons ginger fresh peeled chopped
• 2 slices carrots halved lengthwise
• 2 tablespoons sugar 
• 2  spring onion 
• 0.3 cup soya sauce 
• 2 tablespoons sherry sweet ( Japanese rice wine)
• 1 tablespoon vegetable oil 
• 1  onion cut into 1/4-inch slices
• 2.5 tablespoons apple cider vinegar 
• 2.5 inch salmon steaks 

Equipment

• bowl
• frying pan
• sauce pan
• baking pan
• spatula
• colander

Directions

1. 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 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.
7. Pour off oil and cook vegetables, stirring, 1 minute.
8. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
9. Spoon vegetables and sauce over salmon and garnish with scallion greens.