Salmon with Soy Honey and Wasabi Sauces

   

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

Active time: 20 min Start to finish: 30 min

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 (8-oz) 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.

Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

Makes 4 servings.