Soy-Cured King Salmon With Grilled Asparagus Salad

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1/4 teaspoon grated ginger

1/8 teaspoon grated garlic

2 tablespoons sake

2 tablespoons mirin

1/4 cup Japanese soy sauce (like Kikkoman)

1 tablespoon sugar

8 to 9 ounces sashimi grade king salmon filet, a 4-inch square about 1 1/2-inches thick


1/3 cup mayonnaise

2 teaspoons sugar

1 teaspoon soy sauce

2 teaspoons toasted sesame seeds

18 jumbo size asparagus tips, 3/4 inch diameter and trimmed to about 6-inch lengths

1 tablespoon vegetable oil

Sea salt to taste

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