Dinner in 40 Minutes

Honey-Soy Broiled Salmon

4 servings

Take advantage of the wild salmon available in stores now to make this Japanese-inspired dish. Best choice is king salmon, though sockeye, whose season is ending soon, and coho, which is just starting to arrive, are good as well.

Serve with steamed white rice and steamed bok choy. Adapted from "Salmon," by Diane Morgan (Chronicle Books, 2005).

2 tablespoons plus 1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 teaspoon peeled and finely grated ginger root

1/2 cup mirin* (may substitute 1/2 cup pale dry sherry and 1 tablespoon sugar)

4 center-cut salmon fillets (about 6 ounces each), skin on and scaled, pin bones removed

2 tablespoons lime juice

6 tablespoons honey

1/2 teaspoon wasabi paste, or more to taste*

In a small bowl, mix 2 tablespoons of the soy sauce, the rice wine vinegar, ginger and mirin. Place salmon in a resealable plastic bag or a nonreactive baking dish large enough to hold the fillets in a single layer. Pour the soy sauce mixture over the fillets, turning to coat all sides. Marinate the salmon at room temperature for 30 minutes but don't let it sit for more than 1 hour or the acid in the marinade will begin to "cook" the fish.

Just before broiling the fish, arrange the top oven rack 3 to 4 inches from the heat source and preheat the broiler.

In a small saucepan over medium heat, combine the lime juice, the remaining 1/4 cup soy sauce, honey and wasabi paste. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until the sauce thickens and turns syrupy, 2 to 3 minutes. Set aside and keep warm.

Meanwhile, remove the salmon from the marinade and wipe off excess marinade. Place the salmon on a rimmed baking sheet, skin side down. Broil until it begins to brown, 3 to 4 minutes. Turn the salmon over and broil until almost opaque throughout, but still moist, about 3 minutes longer (don't worry if the skin starts to char).

To serve, remove and discard the salmon skins. Turn the fillets over and place on individual plates. Drizzle some sauce over the top and serve immediately, with extra sauce for the table.

*NOTE: Mirin, a sweet rice wine, and wasabi paste are available in the international section of some large supermarkets and in Asian specialty stores.

Per serving: 343 calories, 35 g protein, 26 g carbohydrates, 11 g fat, 94 mg cholesterol, 2 g saturated fat, 513 mg sodium, 0 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

-- Marcia Kramer

SHOPPING CART | Company's Coming

* Heat and serve for a snack or light meal: The Original Havana Roadhouse famous Cuban sandwich, 14-ounce box of six mini-sandwiches of roast pork, ham, Swiss cheese and pickles on Cuban bread, $4.79, available at Shoppers Food Warehouse stores.

* Boil and serve with soy sauce: Chung Jung Won Premium Vegetable & Meat Dumplings, 24-ounce bag, $6.99, available at Super H, 10780 Fairfax Blvd., Fairfax City, 703-273-0570.

* Make eggplant parmigana or top each with a dab of pasta sauce and a little mozzarella cheese for quick appetizers: Eggplant cutlets that are breaded Italian-style by Dominex, 1-pound box of 1/2-inch thick slices, $2.69, at Harris Teeter stores.

* A kids' dinner option: Goya Chicken Taquitos hand-rolled corn tortillas with shredded seasoned chicken inside, 1-pound, 5-ounce box of 20, $4.89, available at Best Way Mundo Latino Supermarket, 3109 Graham Rd., Falls Church, 703-560-2101.

* With soup for lunch or hummus and yogurt as a snack: Mediterranean Kitchen's lahmajun (seasoned vegetables and beef on flatbread), 32-ounce package of 12, $14.95, available at Mediterranean Bakery, 352 S. Pickett St., Alexandria, 703-751-1702.

* A fancy dessert with no fuss: Belgian Mini Eclairs made by Delizza Patisserie, 14.8-ounce box of 30, $5.49, available at Shoppers Food Warehouse stores.

TO DO

FRIDAY-SUNDAY: Maryland seafood festival and crab soup cook-off. Benefits local charities. Adults, $10; ages 7-12, $4; ages 6 and under, free. Friday, 11 a.m.-9 p.m; Saturday-Sunday, 11 a.m.-8 p.m. Sandy Point State Park, Annapolis. Call 410-266-3113 or see www.mdseafoodfestival.com.

SATURDAY: Walk-a-thon to promote awareness of food allergies. Sponsored by the Food Allegry and Anaphlyax Network. Free, but donations encouraged. Registration begins at 9 a.m., walk begins at 10 a.m. Fairfax Corner, corner of Monument Drive and Government Center Parkway, Fairfax County. Call 800-929-4040 or see www.foodallergy.org.

SATURDAY: Discussion, food and wine tasting with "Kinkead's Cookbook" author Bob Kinkead. Sponsored by Best Cellars Wine Shop. Free. 2 p.m. 1643 Connecticut Ave. NW. Call 202-387-3146.

SUNDAY: Slavic American festival at Epiphany of Our Lord Byzantine Catholic Church. Free. Noon-6:30 p.m. 3410 Woodburn Rd., Annandale. Call 703-573-3986 or see www.epiphanyofourlord.org.

TUESDAY: Sequoia Grove wine dinner at Blackies. Sponsored by the Wine Specialist. $85 excludes tax and tip. 7 p.m. 1217 22nd St. NW. Call 202-333-1100 or see www.winespecialist.com.

TUESDAY: Wine dinner at Corduroy Restaurant with special guest chef Tom Power of the Fat Canary in Williamsburg. Sponsored by the American Institute of Wine and Food. $125 for nonmembers includes tax and tip. 6:30 p.m. 1201 K St. NW. Call 301-980-0985 or see www.aiwf.com (National Chapter).

TUESDAY: Fall dinner at the Washington Youth Garden at the U.S. National Arboretum featuring Johnny Monis of Komi, Koji Terano of Sushi-Ko and Jamie Leeds of Hank's Oyster Bar. Sponsored by Capitol File magazine. Proceeds benefit educational programs for at-risk youth and families. 6:30 p.m. $125. 3501 New York Ave. NW. Call 202-544-8733.

-- Terri Sapienza

PLEASE NOTE: Send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.