Salmon Teriyaki

1 pound salmon filets

¼ cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey

2 teaspoons minced ginger

½ teaspoon cornstarch

In a medium bowl whisk together soy sauce, vinegar, honey, ginger, and cornstarch.  Add the salmon and toss gently to coat; cover and refrigerate 30 minutes, turning over half-way through.

Spray a broiler pan with cooking spray.  Arrange salmon on the pan.  Save the marinade.  Broil until the salmon is browned and cooked through, 8-10 minutes.  Meanwhile, pour the reserved marinade into a saucepan.  Bring to a boil.  Boil, stirring frequently, until thick, about 1 minute  serve the salmon with sauce on the side.  

 serves 4
("Around the World Cookbook)