Wasabi & Honey Glazed Salmon

This glaze is 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.
Serve with a side of coconut rice.
Serve with a side of coconut rice.
Serve with a side of coconut rice.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

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

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 425°F. 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 to 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.

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