Broiled Salmon with Homemade Teriyaki Sauce

I always adhered to the school of thought that teriyaki sauce is a bit too sweet to be of much use anywhere--I figured that anything with teriyaki probably would've been better off without it (i.e. beef teriyaki, chicken teriyaki, et al). And having no concept whatsoever of what went into the sauce, I never considered making my own, until one night when I was in the mood for fish and looking for a different way to prepare it.

This recipe is really good. The sauce is the perfect combination of sweet and salty, and it's light--nothing like the sticky, saccharine stuff I hate at most sushi restaurants. Serve it with a few scoops of white Japanese rice and a fun pair of bright, candy-colored chopsticks. Chic. xo

Broiled Salmon with Homemade Teriyaki Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1/4 cup soy sauce
2 tablespoons mirin
3 tablespoons honey
1/3 cup water
1 teaspoon peeled and finely grated ginger
2 sprigs fresh cilantro
4 6-ounce salmon fillets, skin discarded
1 tablespoon finely minced fresh chives, for serving

Directions:
Combine the soy sauce, mirin, honey, water, ginger, and cilantro in a small saucepan over high heat. Once it boils, turn the heat to low and let it simmer for 2 minutes. Remove the saucepan from the heat and let the sauce cool down. Once it's cool, pour into a large bowl or plastic freezer bag and add the salmon. Marinate in the fridge for at least an hour, up to overnight.

When you're ready to eat, preheat the broiler. Put the salmon on a heavy baking sheet with whatever sauce adheres to it and broil until cooked to your liking, 7-8 minutes. While it's cooking, strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce.

To serve, drizzle the cooked salmon with some of the extra sauce and a sprinkle of chives.