Ingredient substitution in salmon recipe.

I got this recipe off of epicurious.com I am tempted to just use a regular white wine instead of mirin and use horseradish instead of Wasabi powder and water.


Anybody think that would be wrong? If I use horseradish, how do I make it sauce like?





For salmon


1/2 cup mirin (Japanese sweet rice wine)


2 tablespoons soy sauce


1/4 cup rice vinegar (not seasoned)


1 tablespoon finely grated peeled fresh ginger


4 (6-oz) pieces salmon fillet





For sauces


2 tablespoons soy sauce


1/4 cup honey


1 tablespoon fresh lime juice


2 teaspoons wasabi powder


1 tablespoon water





Accompaniment: lime wedges


Preparation


Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.





Preheat broiler.





Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.





Stir together wasabi powder and water in a small bowl.





Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.





Serve salmon drizzled with sauces.Ingredient substitution in salmon recipe.
If you are going to use white wine to replace the mirin either use a very sweet white wine or use a seasoned rice vinegar to replace the sweetness. As to replacing the wasabi with horseradish most wasabi we get in the states is mixed with horseradish anyway. You are going to want to increase the amount though as you will be using prepared horseradish and it calls for wasabi powder which is undilluted.Ingredient substitution in salmon recipe.
I think that would be fine. i would just serve the horseradish as a sauce by itself. Don't mix it with water. I'm not familiar with Mirin but I think white wine and salmon are great together.
Mirin is sweet. And while wasabi is horseradish in essence, it is not the same. You really should get those two.