Wasabi &Honey Glazed-Salmon Recipe

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