Salmon with Soy-Honey and Wasabi Sauces

This was a pretty easy salmon dish. It came together quickly, but I cut the recipe in half, so the sauce reduced too much and kind of turned into a sticky mess. The flavor was great though, and it was a nice dinner. I cut into the thin end of the salmon and folded it under before cooking to keep it from burning in the broiler. The texture was great, and the spritz of lime at the end was a great addition.

Salmon with Soy-Honey and Wasabi Sauces
Gourmet May 2001

For salmon
½ cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
¼ cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet

For sauces
2 tablespoons soy sauce
¼ 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.

MacGourmet Rating: 4 Stars