1/2 cup (125 ml) mirin

1/4 cup (60 ml) soy sauce

1 1/2 lbs (675 g) salmon fillet, scaled and cut into 4 steaks

1 lb (454g) asparagus, trimmed

1 tablespoon (15 ml) olive oil

Salt and pepper

In a bowl, combine the mirin and soy sauce. Place the salmon in the marinade and let stand for 5 minutes.

Make an incision in the centre of the fish skin to prevent them from curling.

With the rack in the highest position, preheat the broiler. Oil a large baking sheet.

Drizzle the asparagus with the olive oil. Season with salt and pepper. Spread asparagus on the baking sheet. Arrange the steaks, skin side up, next to the asparagus. Season with salt and pepper. Cook for about 3 minutes and roll the asparagus. Continue cooking for 2 to 3 minutes for medium-rare.

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