Honey-Soy Broiled Salmon
Serves 4.
4 center-cut salmon fillets (about 6 ounces each), pin bones removed (see notes)
2 tablespoons soy sauce
1/4 cup rice vinegar
1/2 cup mirin (see notes)
1 teaspoon peeled and grated fresh ginger
Hot, cooked rice
Sauce:
4 teaspoons wasabi powder (or 2 teaspoons wasabi paste; see notes)
2 tablespoons fresh lime juice
1/4 cup soy sauce
1/2 cup honey
PLACE the fillets in a baking dish just large enough to hold them in a single layer. Combine soy sauce, rice vinegar, mirin and ginger. Pour over salmon and turn to coat both sides. Marinate at room temperature for 30 minutes but no more than 1 hour.
COMBINE the wasabi, lime juice, soy sauce and honey in a small saucepan. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring, until sauce thickens slightly and gets syrupy, about 2 minutes. Set aside and keep warm.
ARRANGE an oven rack about 4 inches from broiler. Preheat broiler. Remove salmon from the marinade, wiping off excess. Place salmon, skin side down, on rack in a broiler pan and place under the heat. Broil until it just begins to color, 3 to 4 minutes. Turn and broil, skin side up, until almost opaque but still very moist, about 3 minutes. (Don't worry if skin chars slightly.)
REMOVE skin from fillets and turn fillets flesh side up. Serve on rice, drizzled with a little of the sauce.
NOTES: To remove the pin bones, look for white dots on the top of the fillet that show the bones. Press on a dot to feel for the end of the bone. Pull it loose with your fingers or with small pliers. Mirin is Japanese sweet rice wine. It's available in many supermarkets with the Asian products. Wasabi is made from Japanese horseradish. It's also available in many supermarkets.
Serves 4.
4 center-cut salmon fillets (about 6 ounces each), pin bones removed (see notes)
2 tablespoons soy sauce
1/4 cup rice vinegar
1/2 cup mirin (see notes)
1 teaspoon peeled and grated fresh ginger
Hot, cooked rice
Sauce:
4 teaspoons wasabi powder (or 2 teaspoons wasabi paste; see notes)
2 tablespoons fresh lime juice
1/4 cup soy sauce
1/2 cup honey
PLACE the fillets in a baking dish just large enough to hold them in a single layer. Combine soy sauce, rice vinegar, mirin and ginger. Pour over salmon and turn to coat both sides. Marinate at room temperature for 30 minutes but no more than 1 hour.
COMBINE the wasabi, lime juice, soy sauce and honey in a small saucepan. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring, until sauce thickens slightly and gets syrupy, about 2 minutes. Set aside and keep warm.
ARRANGE an oven rack about 4 inches from broiler. Preheat broiler. Remove salmon from the marinade, wiping off excess. Place salmon, skin side down, on rack in a broiler pan and place under the heat. Broil until it just begins to color, 3 to 4 minutes. Turn and broil, skin side up, until almost opaque but still very moist, about 3 minutes. (Don't worry if skin chars slightly.)
REMOVE skin from fillets and turn fillets flesh side up. Serve on rice, drizzled with a little of the sauce.
NOTES: To remove the pin bones, look for white dots on the top of the fillet that show the bones. Press on a dot to feel for the end of the bone. Pull it loose with your fingers or with small pliers. Mirin is Japanese sweet rice wine. It's available in many supermarkets with the Asian products. Wasabi is made from Japanese horseradish. It's also available in many supermarkets.
