Salmon Teriyaki with Asparagus

Kikkoman Less Sodium Soy Sauce - 4 Tbsp
Mirin (Sweet Rice Cooking Wine) - 4 Tbsp
Honey - 2 Tbsp
Sriracha Hot Chili Sauce - 2 Tbsp
Cornstarch - 2 tsp
Asian Sesame Oil - 2 tsp
Fresh Ginger (Minced) - 2 Tbsp
Garlic cloves (finely chopped) - 4
Vegetable Oil - 1 Tbsp
Salmon (skinless) - 12 oz
Asparagus (cut into 1" to 1.5" pieces"- 1.5 lbs

Serve over rice. I like more sauce. I already have doubled the ingredients for the sauce in this recipe.I also cook the salmon a little longer so it starts to char.

1.) In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger and garlic. Set the mixture aside.

2.) Heat a wok or large skillet on medium high. When it's hot, add the vegetable oil and swirl to coat the pan. Add the salmon pieces and cool, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.

3.) Add the asparagus to the wok or pan and stir-fry until crisp-tender, about 2 minutes. Return the salmon o the pan and stir in the sauce mixture. Heat, stirring for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water.

Serving Size: Makes 4 sevings

Number of Servings: 4

Recipe submitted by SparkPeople user BEAVER88.