Wasabi Vinaigrette For Scallops
- 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
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 1/4 cup scallions, thinly sliced
- double or triple the sauce. you can marinate the fish in the ginger, soy, vinegar and honey and then just add the wasabi and mirin and cook down, etc too.
- 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.
mirin, rice vinegar, soy sauce, honey, fresh ginger, wasabi paste, salmon fillet, kosher salt, freshly ground black pepper, olive oil, scallions
Taken from www.epicurious.com/recipes/member/views/wasabi-vinaigrette-for-scallops-50051508 (may not work)