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Salmon with Soy Honey and Wasabi Sauces

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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.


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