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In a large bowl, stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add salmon, skin side up, and marinate covered at room temperature 10 minutes, or so.
Preheat broiler.
Broil salmon, skin side down, on an oiled rack of a broiler pan 5 to 7 inches from heat until salmon is just cooked through, about 6 minutes.
Serve with fresh rice and
steaming asparagus.Drizzle salmon with both sauces. Garnish plate with lime. Makes 4 servings. Note: Despite many Asian ingredients in this dish, the end result only slightly reflects their presence.
Soy-honey and wasabi sauces can be made 2 hours ahead and kept covered at room temperature.
Soy-Honey Sauce: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until
thickened, about 4 minutes.
Wasabi Sauce: Combine wasabi powder and water in a small bowl stirring until well mixed.
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