Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

　　

Ingredients

Makes 4 servings

　　

For salmon

1/2 cupmirin (Japanese sweet rice wine)

　　2 tablespoons soy sauce

　　1/4 cup rice vinegar (not seasoned)

　　1 tablespoon finely grated peeled fresh ginger

　　4 (6-ounce) 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:,

Step 1

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.

　　

Step 2

Preheat broiler.

　　

Make sauces:

Step 3

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

　　

Step 4

Stir together wasabi powder and water in a small bowl.

　　

Step 5

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.

　　

Step 6

Serve salmon drizzled with sauces.

　　Cooks' note:

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