Ingredients (serves 4):

For Salmon:

½ cup "MIRIN" (Japanese sweet rice wine)
2 tablespoons soy sauce
¼ cup RICE VINEGAR (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (8-oz) pieces salmon fillet
For Sauces:

2 tablespoons soy sauce
¼ cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Cooking Directions:

Marinate salmon:

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.

Preheat broiler.

Make sauces:

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

Stir together wasabi powder and water in a small bowl.

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.

Serve salmon drizzled with sauces.

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