Marinade:
½ c Mirin
2 T Soy Sauce
¼ c unseasoned Rice Vinegar
1 T finely-grated Ginger
½ T finely-grated Lemongrass (optional)
2 8-ounce Salmon Fillets
Soy Honey Sauce:
4 T Soy Sauce
¼ c Honey
1 T fresh Lime Juice (only use fresh0
Wasabi Sauce:
2 t Wasabi Sauce
½ T Water
½ T Rose’s Lime Juice
Mix together the marinade; set aside 1/8 c for basting. Marinate salmon fillets in the refrigerator for 2-4 hours.
For the soy honey sauce – put all ingredients in saucepan, bring to a slight boil and reduce by a third. It should be just thick enough to coat a spoon, but not as thick as molasses. Serve slightly warm with fish.
Mix Wasabi Sauce ingredients and refrigerate.
To finish, take salmon out of marinade. Grill salmon 3-4 minutes per side, basting with marinade. Serve two sauces and jasmine rice.