Teriyaki salmon with asparagus and wasabi mayonnaise

Fantastic salmon marinated in teriyaki without added oil, with grilled asparagus and hard-boiled egg wasabi mayonnaise. An impressive dish. I bought ready-made teriyaki in the supermarket's East Asian section; homemade is possible, but ready-made saves time.

INGREDIENTS FOR 2 PEOPLE

2 SALMON PORTIONS (250 grams each)

TERIYAKI SAUCE AS NEEDED

SESAME SEEDS

SIDE DISH

14 ASPARAGUS SPEARS

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

HARD-BOILED EGG MAYONNAISE WITH WASABI

2 HARD-BOILED EGGS

2 TABLESPOONS OF RICE VINEGAR

1 TABLESPOON OF WASABI SAUCE

120 ml SUNFLOWER OIL

1 PINCH OF SALT

I blend chopped hard-boiled eggs with all ingredients to a soft cream.

The detailed recipe is on the blog.

I wash and dry salmon and remove bones.

I remove skin.

I put in a dish with plenty of teriyaki.

I cover and marinate for 2 hours, turning and basting occasionally.

I blanch asparagus for 5 minutes, drain, dry and add oil, pepper and salt.

I grill briefly on a hot griddle.

I heat a non-stick pan and cook marinated salmon for 3 minutes.

I add marinade and cook for 1 minute.

I turn and cook another 4 minutes, basting and adding a tablespoon of water if dry, then turn again.

I plate salmon with sauce, add asparagus and pipe dollops of

HARD-BOILED EGG WASABI MAYONNAISE, detailed recipe on the blog, then finish with sesame seeds.