Salmon With Soy-Honey And Wasabi Sauces

  Serves 4

For Salmon

• ½ cup mirin (Japanese sweet rice wine)
• 2 tablespoons soy sauce
• ¼ cup rice vinegar (not seasoned)
• 1 tablespoon fresh ginger, peeled and finely grated
• 4 (6 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

Marinate salmon:

Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin side up. 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. Sauces can be made 2 hours ahead and kept, covered at room temperature.

Broil fish, skin side down, on oiled rack of a broiler pan or cookie sheet until fish is just cooked through, about 6 minutes or bake at 400˚ F for 10 minutes.

Serve salmon drizzled with sauces.