Salmon with Soy-Honey and Wasabi Sauces

4 salmon fillets

For salmon
1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce 
1/4 cup rice vinegar (not seasoned) 
1 tablespoon finely grated peeled fresh ginger

For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges

Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.
Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, 
about 6 minutes.

Serve salmon drizzled with sauces.
Cooks' note:
• Soy-honey and wasabi sauces can 
be made 2 hours ahead and kept, covered, at room temperature.

Servings: 4


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