First, make the glazing sauce by mixing together 2 Tbs dry sherry, 1 Tbs rice vinegar, 1 Tbs light soy sauce, 1 Tbs honey,
1 Tbs finely chopped ginger and 2 tsp wasabi paste. (I had the powdered variety, which is mixed with a little water and allowed
to sit for a while to develop its full flavour, but you can also buy it in paste form.) Bring this to a simmer in a small saucepan
and cook gently for about 5 minutes, until the glaze thickens slightly. Set aside while you prepare the rest of the dish.
Season skinless fillets of salmon and fry quickly on both sides in a little hot olive oil, then tip in the glaze, basting well.
Put the pan into a 180°C oven for about 5 minutes, to finish cooking, then serve alongside basmati rice garnished
with chopped coriander.