1 tablespoon chili crisp plus more for serving
1 tablespoon ponzu or soy sauce
1 teaspoon honey
2 pounds skinless, center-cut salmon cut into cubes
1 bunch scallions, thinly sliced
1 bunch fresh asparagus, trimmed and chopped
Kosher salt
2 tablespoons olive oil
Cooked rice or salad for serving (optional)
Lime slices, cilantro, toasted sesame seeds for garnish (optional)
Heat oven to 400 degrees. In a large bowl, combine the chili crisp, ponzu sauce and honey. Add salmon chunks and scallions. Toss to coat. On a rimmed sheet pan add asparagus and season with salt and toss with olive oil to coat. Add salmon mixture to pan, nestling salmon between asparagus spears. Place any larger pieces of salmon near edges of pan for even cooking. Roast until salmon is just cooked through and asparagus is crisp-tender, about 12 minutes. Season to taste with salt and serve with rice or salad. Divide salmon and asparagus between 4 serving dishes, and sprinkle each with cilantro and sesame seeds. Drizzle with more chili crisp and ponzu sauce if desired.
Yield: 4 servings
