Ingredients
1/4 cup soy sauce
3 tablespoons fresh lemon juice, plus wedges for serving
3 tablespoons sugar
2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
1 bunch asparagus, trimmed and halved crosswise
12 ounces shiitake mushrooms, stems removed, halved if large
3 tablespoons safflower oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 3/4 inch thick), preferably wild
Preparation
Preheat broiler with rack 4 inches from heating element. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
In a large straight-sided ovenproof skillet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges.
