Soy Sauce and Butter Salmon

Name: Soy Sauce and Butter Salmon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2-3 salmon fillets; salt (1-2% of the salmon’s weight); ½ tbsp olive oil (for vegetables); 4 stalks asparagus (halved); 150 g mushroom of your choice (I used enoki mushroom, thinly sliced shiitake also works well); all-purpose flour; 1 tbsp olive oil (for salmon); 1 tbsp butter (preferably unsalted); 300 g cooked Japanese short-grain rice (or other variety of cooked rice, cooled); 1 tsp olive oil; 1 tsp unsalted butter; 1 tbsp sake (or dry white wine); 2 cloves garlic (minced); 1 tsp dried parsley (or fresh); ¼ tsp salt; ground black pepper (to taste); 1 tsp Japanese soy sauce (koikuchi shoyu); ½ tbsp Japanese soy sauce (koikuchi shoyu); 1 tsp butter (preferably unsalted); 1 tsp mirin; ¼ tsp sugar (I used light brown sugar); lemon (sliced)