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Wasabi &Honey Glazed-Salmon PRINT
- YIELD: 2 servings
Courtesy of Weight Watcher’s and the Washington Post, and inspired by the food blog “One Perfect Bite”... with a couple of my own minor adaptions.
What I liked about this glaze is that it’s very simple to make, and it’s very tasty. If you don’t have Mirin on hand, you can substitute either Vermouth or a dry white wine.
To see how I made this, please visit my blog at:
http://foodiewife-kitchen.blogspot.com/2009/10/wasabi-honey-glazed-salmon-with-coconut.html
Ingredients
| 3 | tablespoons mirin (or vermouth) |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon reduced-sodium soy sauce |
| 2 | tablespoon honey |
| 1 | teaspoon finely chopped, peeled ginger root |
| 2 | teaspoons wasabi paste |
| Nonstick vegetable spray oil | |
| 2 | salmon fillets (4 to 6 ounces each) |
Directions
For the sauce:
In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.)
Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat.
My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet.
Preheat oven to 425F.
Lightly coat an oven-proof skillet with olive oil and heat on medium-high.
Season the salmon with a little kosher salt & fresh cracked pepper.
When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up.
Sear, without moving it around for 3-4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes.
Spoon the remainder of the sauce over the salmon and serve hot.
Suggested sides: Coconut rice
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