Ingredients: 1 teaspoon finely chopped, peeled ginger root,2 tablespoons honey,1 tablespoon reduced-sodium soy sauce,3 tablespoons mirin (or vermouth),1 tablespoon rice vinegar,2 salmon fillets (6 ounces each),4 teaspoons wasabi paste
Instructions:
- 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 5-10 minutes.
- Remove from the heat.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 is hot and begins to shimmer, 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.
No Comments