- YIELD
- Makes 4 servings
INGREDIENTS
- For salmon
- 1/2 cupmirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon finely grated peeled fresh ginger
- 4 (6-ounce) pieces salmon fillet
- 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
PREPARATION
- 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.
