The slightly sweet Japanese sauce complements salmon perfectly.

3 tablespoons soy sauce
4 tablespoons rice wine or sweet sherry
1 tablespoon sugar
1 teaspoon peeled and finely chopped fresh ginger root
4 salmon steaks

Combine the first four ingredients in a small saucepan. Cook until slightly reduced and syrupy. Brush the steaks lightly with the sauce and set aside for 20 minutes.

Preheat the broiler. Put the steaks on the broiler rack. Brush on a little more of the sauce and broil, not too close to the heat, for 4 minutes. Turn the fish over, brush again with the sauce and broil for 3-4 minutes longer or until a knife will slide in easily next to the bone. Serve with any remaining sauce poured over the steaks.

SERVES 4