Wasabi Honey Glazed Salmon Recipe 55

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

Steps:

• SAUCE: 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.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Steps:

• To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
• Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
• Remove from the heat; cover and keep warm.
• Meanwhile, sprinkle the salmon with the salt and the pepper.
• Spray a large nonstick skillet with nonstick spray and set over high heat.
• Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
• Spoon the sauce over the salmon.
• Sprinkle with the scallions.
• Serve at once.

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.