Soy Sake Glazed Salmon

Summary

Yield	4 Servings

1⁄4 cup

sake

1⁄4 cup

sugar

1⁄8 cup

soy sauce

1⁄4 cup

rice vinegar (not seasoned)

1 tablespoon

fresh ginger, peeled, finely grated

2 teaspoons

English dry mustard

2 tablespoons

water

1⁄4 cup

orange juice

4 tablespoons

Butter

6 oz. salmon fillet, skin on

Stir together sake, sugar, soy sauce, vinegar and ginger in a shallow dish.
Add fish, skin sides up, and marinate in sake mixture, covered at room temperature for 30-40 minutes.
Preheat broiler.
Stir together mustard and water in a small bowl.
Reserve.
Broil fish, skin sides down on oiled rack of a broiler pan 5-7" from heat until fish is just cooked through, about 6 minutes.
Add orange juice to extra marinade and boil.
Watch the sauce when it comes to a boil.
Make sure it doesn't boil over.
Reduce by half.
Remove from the heat and swirl in the butter until it is completely melted in.
Reserve in a warm place.
Serve salmon drizzled with the sauce reduction and mustard.
Vegetables like bok choy, asparagus, sauteed spinach and rice are excellent accompaniments.