Teriyaki Salmon - soy sauce

Method

• Heat the broiler or light the grill.
• If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.
• In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring.
• Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.
• If broiling, put the salmon in the prepared pan.
• Brush the salmon with the soy-sauce mixture.
• Broil or grill until well browned, about 2 minutes.
• Turn and brush with more of the soy-sauce mixture.
• Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
• Brush with the remaining soy-sauce mixture and serve.
• Wine Recommendation: Soy sauce is notoriously tough to pair with wine, which is one reason beer is so often served with Japanese food.
• A moderately priced sparkling wine from California is another possibility.
• This will stand up to the soy sauce and cut through the richness of the salmon.