Recipe

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• 1/3 cup soy sauce
• 2 tbsp mirin (or medium dry sherry or sake)
• 2 1/2 tbsp cider vinegar
• 1 -2 tbsp honey
• 1 1/2 tbsp peeled chopped fresh gingerroot
• 2 salmon steaks (1/2-inch thick )
• butter (or margarine)
• salt and pepper

• 1 In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
• 2 Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
• 3 In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
• 4 Preheat broiler.
• 5 Line a broiler pan and rack with foil.
• 6 Arrange fish on rack in a single layer, not touching each other.
• 7 Brush with melted butter, and sprinkle with salt and pepper.
• 8 For a 1/2 steak, it should be 2 away from the heat.
• 9 Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.