Salmon with Soy-Honey and Wasabi Sauces

Name: Salmon with Soy-Honey and Wasabi Sauces
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp finely grated peeled fresh ginger; 59 milliliters honey; 1 Tbsp fresh lime juice; 4 servings Accompaniment: lime wedges; 118 milliliters mirin(Japanese sweet rice wine); 59 milliliters rice vinegar (not seasoned); 680 grams salmon fillet; 2 Tbsps soy sauce; 2 teaspoons wasabi powder; 1 Tbsp water

Salmon with Soy-Honey and Wasabi Sauces might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 363 calories, 35g of protein, and 11g of fat. Head to the store and pick up wasabi powder, soy sauce, lime juice, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Marinate salmon:,

Ingredients you will need

Salmon

Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish.

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Soy Sauce

Vinegar

Ginger

Mirin

Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.

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Fish

Preheat broiler.

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Broiler

Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

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Lime Juice

Soy Sauce

Honey

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Sauce Pan

Stir together wasabi powder and water in a small bowl.

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Wasabi Powder

Water

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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.

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Fish

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Broiler Pan

Serve salmon drizzled with sauces.

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Salmon

Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

Ingredients you will need

Wasabi

Honey

Equipment

Ingredients

Servings:

1Tbsp

finely grated peeled fresh ginger 59milliliters

honey 1Tbsp

fresh lime juice 4servings

Accompaniment: lime wedges 118milliliters

mirin(Japanese sweet rice wine)59milliliters

rice vinegar (not seasoned)680grams

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.