• 1/4C       Soy Sauce
• 1t           Rice Wine Vinegar
• 1t           Sesame Oil
• 5T          Maple Syrup (3T for first part and 2T for second)
• 1t           Black Pepper
• 1 Small Thai Chili  (optional)
• 1T          Coriander (Freshly ground if possible)
• 2T          Bourbon (1T for first part and 1T for second) Use whatever you like to drink, if you aren’t a bourbon drinker Bulleit Bourbon makes a good base.
• 2oz        Orange Juice
• 1T          Garlic (minced)
• 1T          Ginger (minced)
• 1.5t        Dijon Mustard

Directions:  You will need the salmon for this step as well.

1. In a microwave safe bowl combine: soy sauce, rice wine vinegar, sesame oil, 3T maple syrup, black pepper, coriander, 1T bourbon, minced Thai chili, orange juice, garlic, and ginger.  Stir to combine then pour 3/4 of the mixture over salmon filets in a zip bag or sealable container.  Marinate for minimum of 30 minutes but not longer than 1 hr, the acid from the orange juice will turn the texture of the salmon mushy if left too long.
2. To remaining mixture add additional bourbon, maple syrup, and dijon mustard. Stir to combine then set aside until salmon is 10 min from completion, I like to microwave the mixture for 15 seconds before applying to cooking salmon.

Garlic Ginger Asparagus

• 1 Bundle Fresh Asparagus  (1-2lbs)
• 1t         Sesame Oil
• 1T        Olive Oil
• 1T        Minced Ginger
• 1T        Minced Garlic
• 1t         Kosher Salt
• 2t         Black Pepper
• Zest from 1 Lemon
• 1 Small Shallot (thinly sliced)

Directions:

1. Clean and break off rubbery ends of asparagus.
2. In zip top bag combine all ingredients, then add the asparagus.  Toss to combine and coat everything evenly.  Allow to marinate while salmon is cooking. (This can sit for up to 1 hour and the mixture will act as a marinade.)

Overall Instructions

1. Preheat oven to 400.  Start white rice, I used Jasmine rice but use whatever your favorite is and follow instructions on package.
2. When oven is up to temp line a backing pan with parchment paper and place the salmon on the baking pan and insert into oven.  If you use sockeye salmon, like I did, the total cook time is only 15-17min depending on your oven.  I would highly recommend that you use parchment paper because the marinade is so sugary your salmon will stick to the bottom of a pan even with non-stick spray.
3. After salmon has been in the oven for 5 min, and the sugars begin to caramelize, add remaining glaze to each piece of salmon evenly and allow to bake.
4. After the final glaze is applied start your air fryer to 400 and allow to preheat.  Once preheated add in the asparagus and cook until the asparagus is starting to char. If your salmon is a different cut or a thicker cut this should be done 10 min before your it is finished cooking.
5. Check salmon for doneness, for me its cooked when a fork just begins to flake the meat.  If you like it cooked more or less than that adjust cooking times and timing of other components accordingly.
6. Plate everything by adding some rice to plate, a few pieces of asparagus, and the cooked salmon with as much glaze as you can get from the pan.  I top it all with green onions because i like the freshness it delivers.