Soy-Glazed Salmon with Orange-Chilli Buttered Vegetables - Cuisine Magazine - From New Zealand to th

Ingredients

• FOR THE SALMON
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 clove garlic, finely minced
• 2cm-piece ginger, finely grated
• 1 tablespoon brown sugar
• ¼ teaspoon chilli flakes
• zest and juice of ½ orange
• flaky sea salt
• 1 side salmon, pin boned
• sesame seeds, to sprinkle on top
• FOR THE ORANGE-CHILLI BUTTER
• 50g butter, softened
• zest of ½ orange (keep the the other half for adding to the vegetables)
• 1 teaspoon fish sauce
• 2 teaspoons tomato paste
• FOR THE VEGETABLES & TO SERVE
• 1 bunch asparagus, cut into 5cm pieces
• 200g snow peas or sugar snap peas, trimmed
• 2 tablespoons sunflower oil
• 200g fresh shiitake, stems removed, sliced
• 2 cloves garlic, thinly sliced
• orange-chilli butter
• juice of ½ orange