Salmon Teriyaki with Asparagus

I can't believe I've never posted this before!  It came from the same Men's Health article that had the recipes for Thai Red Curry with Beef and General Tso's Chicken.  This salmon is delicious!  I always ask the guy at the seafood counter to take the skin off the salmon so I don't have to mess with it.

Salmon Teriyaki with Asparagus
from Men's Health

2 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
1 tbsp sriracha
1 tsp cornstarch
1 tsp sesame oil
1 tbsp ginger
2 garlic cloves, minced
1 tbsp vegetable oil
1 lb salmon, skinned and cut in 1" cubes
Asparagus (or broccoli) and cooked brown rice for serving

In a small bowl, whisk together first 8 ingrdients.  Set aside.  Heat a wok to medium-high heat.  Add oil and swirl to coat the pan.  Add the salmon and cook, stirring occasionally, until they are just becoming opaque, about 2 minutes.  Transfer to a plate and keep warm.  Add asparagus to the wok and stirfry until crisp-tender, about 2 minutes.  Return salmon to the pan and stir in soy sauce mixture.  Heat, stirring, for 1 minutes.  If sauce seems too thick, add a little water.  Serve over brown rice and garnish with sesame seeds.