Broiled Salmon in Soy-Honey and Wasabi Sauces
After a food-filled trip to Southern California, it was time to lighten up the fare at our house. I had sushi for lunch today, which inspired me to prepare fish for dinner. While at work, I did some searching and came across this recipe at epicurious.com [recipe]. I added some shitake mushrooms, and we had an awesome, tasty dinner that was light and pretty healthy.
Here is the recipe from the link above:
We ended up using only 2 salmon filets, so it served 2 instead of 4, but everything else was the same.
For the mushrooms, I bought 6 shitake mushrooms and cut them into 1/4" slices. I heated up some vegetable oil in a sautee pan and let the mushrooms brown. Sauteeing the mushrooms at high heat lets them caramelize a little bit, adding some flavors. If they went in at lower heat, they would have steamed more than sauteed, and they would have been less flavorful.
Enjoy everyone, and leave me a comment if you end up making this.
Here is the recipe from the link above:
For salmon
1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-oz) pieces salmon fillet
For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges
Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.
Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
Serve salmon drizzled with sauces.
Cooks' note:
• Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.
Makes 4 servings.
Gourmet
May 2001
Epicurious.com © CondéNet, Inc. All rights reserved.
We ended up using only 2 salmon filets, so it served 2 instead of 4, but everything else was the same.
For the mushrooms, I bought 6 shitake mushrooms and cut them into 1/4" slices. I heated up some vegetable oil in a sautee pan and let the mushrooms brown. Sauteeing the mushrooms at high heat lets them caramelize a little bit, adding some flavors. If they went in at lower heat, they would have steamed more than sauteed, and they would have been less flavorful.
Enjoy everyone, and leave me a comment if you end up making this.
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