Wasabi-Glazed Salmon

3 tbsp mirin*
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tsp finely chopped or grated peeled ginger
2 tsp wasabi paste (may substitute 1 tsp. wasabi powder mixed with 1 1/2 tsp.
water)
Nonstick vegetable spray
4 salmon fillets (4-4 oz. each)

In a small saucepan over medium-high heat, stir together the mirin, vinegar,
soy sauce, honey, ginger and wasabi to taste. (Add wasabi incrementally,
tasting as you go.) (I added the whole thing, not terribly hot!) Bring to a
boil. Reduce heat to medium and cook, stirring occasionally, until the
glaze thickens slightly, about 5 minutes. Remove from heat.

Meanwhile, spray a large nonstick skillet with oil and place over
medium-high heat. Add the salmon and cook, turning once, until the fish is
browned on the outside and opaque in the center, about 4 minutes per side,
depending on thickness of the fillet. Spoon the sauce over the salmon.
Serve hot.

*Note - You may substitute 2 parts sake or white wine and 1 part sugar for
mirin - I used 2 tbsp. white wine and 1 tsp. sugar.)