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Ingredients:
4 (6-oz) pieces Salmon Fillet
1 Tbsp peeled fresh Ginger, finely grated
1/2 cup Mirin (Japanese Sweet Rice Wine)
1/4 cup Rice Vinegar, not seasoned
2 Tbsp Soy Sauce
Soy-Honey Sauce
2 Tbsp Soy Sauce
1/4 cup Honey
1 Tbsp fresh Lime Juice
Wasabi Sauce
2 tsp Wasabi Powder
1 Tbsp Water
Directions
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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