Ingredients
1 1/2 to 2 lb. wild salmon fillet with skin, cut into four pieces
2 T soy sauce
1 T dry white wine
1 T rice vinegar
1 T fish sauce
1 T oyster sauce
3 T garlic, minced
3 T ginger, minced
2 T brown sugar or maple syrup
1 T sesame oil
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 t olive oil
bunch of asparagus
Preparation
Mix soy sauce, wine, winegar, fish sauce, oyster sauce, garlic, ginger, sugar, and sesame oil in small bowl.
Place salmon fillets in plastic bag and add 3/4 sauce. Marinade in the refrigerator for at least one hour.
Grill salmon over medium-high heat for 8 minutes or until inside is barely opaque and flaky. Coat asparagus with olive oil and add to the grill a few minutes before the salmon is done. Brush asparagus with remaining marinade and grill until barely soft.
Top salmon with asparagus and chopped onion and cilantro.
