Japanese Salmon
Mirin-ginger salmon with honey-soy glaze, wasabi, charred broccoli, and jasmine rice.
- Prep
- 15 minutes hands-on (marinate in advance)
- Cook
- 15 minutes
- Serves
- 4
- Est. cost / person
- ~$10
- Est. calories / person
- ~700
Ingredients
Marinade
- ¼ cup mirin (Japanese sweet rice wine)
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 2 teaspoons finely grated peeled fresh ginger
- 1.5 lbs salmon
Sauces
- Tsukasa of Tokyo teriyaki sauce
- OR homemade teriyaki sauce:
- 2 tablespoons soy sauce
- ¼ cup honey
- 1 tablespoon fresh lime juice
- 2 teaspoons wasabi paste
- 1 teaspoon horseradish
- 1 teaspoon water
To serve
- Lime wedges
- 1 or 2 heads of broccoli
- 1 cup jasmine rice
Method
- Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10–30 minutes.
- Cut the tops of the broccoli into bite-sized pieces.
- Preheat toaster oven to 450°F.
- If using homemade teriyaki sauce (instead of Tsukasa): boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
- Bring 2 cups of salted water and rice to a boil, reduce to simmer, cover, and cook for 14 minutes.
- Cook the broccoli in a nonstick pan with olive oil, salt, and pepper on medium-high heat until charred (about 8–10 minutes). Add olive oil while cooking if the nonstick pan becomes dry.
- Stir together wasabi paste, horseradish, and water in a small bowl.
- Cook fish, skin sides down, on tin foil, about 13–17 minutes, depending on fish thickness.
- Serve with rice and broccoli on the side. Drizzle everything with the teriyaki sauce, and drizzle just the salmon with the wasabi sauce.
Inspired by the original recipe