Lynne M. Giffen's Recipe

Grilled Salmon Fillets With Soy Honey And Wasabi Sauce

Category: Main Course Meals

Serves 2

Marinade:
1/2 cup mirin (rice wine), available at supermarkets in the Asian food section
2 tablespoons soy sauce
1/4 cup unseasoned rice vinegar, available at supermarkets in the Asian section
1 tablespoon finely grated ginger
1/2 tablespoon finely grated lemongrass, optional
2 (8-ounce) salmon fillets

Soy Honey Sauce:
4 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice (only use fresh)

Wasabi Sauce:
2 teaspoons wasabi sauce
1/2 tablespoon water
1/2 tablespoon Rose's Lime Juice

Mix together the marinade, set aside 1/8-cup for basting. Marinate salmon fillets in the refigerator for two to four hours.

For the soy honey sauce: Put all ingredients in saucepan, bring to a slight boil and reduce by a third. It should be just thick enough to coat a spoon, but not as thick as molasses. Serve slightly warm with fish.

Mix Wasabi Sauce ingredients and refrigerate.

To finish: Take salmon out of marinade.

Grill salmon 3 to 4 minutes per side, basting with marinade.

Serve with two sauces and jasmine rice.

Nutritional information per serving: 426 cal., 9 g fat (2 g sat.), 20 mg chol., 62 g carb., 1046 mg sodium, 2 g fiber, 23 g pro.