3tablespoons sweet cookingrice wine (mirin)
1tablespoon seasoned rice vinegar
1tablespoon reduced sodium soy sauce
1teaspoon fresh ginger, peeled and minced
2teaspoons wasabi paste
1lb salmon fillet, cut into 4 equal pieces
1⁄4cup scallion, thinly sliced
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.
Smartpoints : 4
Serves : 4