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Ingredients:
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.
Serve with fresh rice and steaming asparagus. 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.
A shared recipe submitted by Lynda Purvis of Eagle River, Alaska
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