Reducipe: Mirin Wasabi Glazed Salmon
This is one of those recipes that’s easy to make, tastes great, and it’s good for you, too!
This is Eric’s most requested salmon dish and every time he finishes, he licks his plate clean. No joke.
It really is that tasty, folks.
This Mirin Wasabi glaze is out of this world. It blends sweet with a little tangy and a little hot. It matches really well with the fattiness of the salmon and complements it beautifully.
If you are concerned about the kick of wasabi, there is a trick to controlling the heat. If you want it on the milder side just add your wasabi along with the other sauce ingredients before cooking. Cooking really seems to temper the flavor and heat of wasabi. If you want your wasabi at full strength (like us) whisk it into the sauce after cooking.
Mirin Wasabi Glazed Salmon
3 tablespoons Mirin
1 tablespoons seasoned rice vinegar
1 tablespoons soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, peeled and grated
1-2 teaspoons wasabi paste (more if you like it hot)
1 lb salmon fillet, cut into 4 equal pieces
Freshly ground black pepper
1/4 cup scallions, thinly sliced
To make the sauce combine the Mirin, rice vinegar, soy sauce, honey, and ginger in a small bowl and whisk. Transfer to small saucepan and bring to a boil. Cook, stirring occasionally, over medium-high heat until the flavors blend and the sauce thickens, about 5 minutes. Remove from heat and whisk in the wasabi paste. Set aside.
Sprinkle the salmon with the salt and the pepper. Set a large nonstick skillet over high heat and add a little olive oil. Add the salmon and cook, turning once, until the fish is browned on the outside and almost opaque in the center, about 3-4 minutes on each side.
Transfer to plates and spoon the sauce over the salmon. Sprinkle with scallions. Serve immediately. Serves 4.
As far as cooking temperatures go, my sanitation guidelines state that fish should be cooked to an internal temperature of 145 F. However, this must not be a hard and fast rule because restaurants often serve salmon medium and tuna rare. Personally, I like to remove my salmon from the heat when the thickest part reaches 132 F and I let carry over cooking take it the rest of the way to 135 F.
I chose farm-raised salmon for this recipe because it was fresh (not previously frozen) and on sale. I couldn’t believe I found it for only $4.99 a pound this week, especially with food prices rising every where. Turns out they overstocked. Yea for me!
I highly recommend finely grating fresh ginger when it’s being used in sauces. This step helps break down the fibers within fresh ginger and creates a better texture. To grate my ginger I use a microplane. They aren’t too expensive and can be used to grate all sorts of things like spices, chocolate, or even hard cheeses.
This time I had to make an educated guess at the cost for the Mirin. I always seem to have it on hand and I forgot to jot down the price at the grocery store as a reference. I decided to estimate high though, just in case.
|Soy Sauce||$0.10||Olive Oil||$0.06|
|Ginger||$0.09||Total $5.77 or $1.44 a serving|
Wow, a yummy salmon dinner for less than a $1.50 per serving. Not bad. As you can see in the picture I paired it with some plain rice (to soak up the sauce) and a frozen Asian veggie mix. Even with those additions it’s still well under $2.00 a serving. I hope you will try this out and tell me what you think! Enjoy!