Spicy Salmon with Asparagus

Ingredients

• Salmon fillets 2 x 150-180g
• Asparagus spears 1 x 250g bunch
• For the spicy glaze:
• Soy sauce 3 tbsp (45ml)
• Mirin (sweet rice wine) 1 tbsp (15ml)
• Fresh ginger 1 tsp grated (approx. 5g)
• Garlic 1 clove, minced (approx. 5g)
• Chilli flakes (or sriracha) ½ tsp (or to taste)
• Sesame oil 1 tsp (5ml)
• Rapeseed oil (or other neutral oil) 1 tbsp (15ml)
• Optional garnish:
• Sesame seeds 1 tsp (5g)
• Spring onions 1-2, sliced

Method

1. In a small bowl, whisk together the soy sauce, mirin, grated ginger, minced garlic, chilli flakes, and sesame oil to create the glaze.
2. Pat the salmon fillets dry with kitchen paper. Pour about half of the glaze over the salmon, ensuring they are well coated. Let them marinate for at least 5-10 minutes while you prepare the asparagus.
3. Snap off the woody ends of the asparagus spears. You can either steam them lightly for 2-3 minutes until tender-crisp, or pan-fry them.
4. Heat the rapeseed oil in a non-stick frying pan over a medium-high heat.
5. Carefully place the salmon fillets, skin-side down if applicable, into the hot pan. Cook for 3-4 minutes until the skin is crisp.
6. Flip the salmon fillets and add the asparagus spears to the pan. Cook for another 3-5 minutes, or until the salmon is cooked through and the asparagus is tender-crisp. You can spoon some of the remaining glaze over the salmon during the last minute of cooking.
7. Serve the spicy salmon immediately with the asparagus. Garnish with sesame seeds and sliced spring onions, if desired.