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.
- 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)
Preparation time 10mins
Cooking time 10mins
Adapted from foodiewife-kitchen.blogspot.com
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.