Teriyaki Salmon

Marinate the Salmon: Place the salmon on a plate. Add 1/2 tablespoon of mirin and 1/2 tablespoon of soy sauce. Rub the marinade evenly over the salmon. Let it marinate for at least 10 minutes.

Cook the Asparagus: Heat a grill pan over high heat. Add the asparagus and 1 tablespoon of olive oil. Cook until the asparagus is tender and has a nice char on the surface. Remove from the pan and set aside.

Sear the Salmon: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Once hot, place the salmon skin-side down in the pan. Sear each side until golden brown and the internal temperature reaches 145°F (60°C). Be cautious as the marinade may cause the salmon to burn easily. Once cooked, remove the salmon from the pan.

Make the Teriyaki Sauce: Using the same pan, reduce the heat to low and add 1/2 tablespoon of butter. Once the butter has melted, stir in 2 teaspoons of mirin, 1½ tablespoons of light soy sauce, water, and sugar. Simmer for about 2 minutes, adjust the seasoning to taste, then turn off the heat. Add the starch slurry, stirring immediately to thicken the sauce.

Assemble the Dish: Drizzle the thickened teriyaki sauce over the cooked salmon. Garnish with a sprinkle of white sesame seeds and chopped chives if desired.