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PdfCombine the soy sauce, mirin, garlic, ginger, brown sugar, chilli flakes, orange zest and juice in a small saucepan. Bring up to a simmer and cook over a low heat for 5 minutes or until thickened slightly. Cool before using.
Heat the oven to 130°C.
Lay the salmon skin-side down on a roasting dish lined with baking paper. Sprinkle generously with sea salt and leave for 30 minutes (don't miss this step as it helps to prevent the white cooked protein from leaching during cooking). Pat dry and brush with the soy glaze.
Bake for 40 minutes or until there is no resistance in the salmon when you insert the tip of a knife into its thickest part. Set aside for 5 minutes, brushing with extra glaze if you have some or use some from the pan. Carefully transfer to a serving platter and sprinkle with sesame seeds.
For the orange-chilli butter: Put all the ingredients in a bowl and mix well together. Keep at room temperature.
For the vegetables: Heat the sunflower oil in a large frying pan and cook the shiitake and garlic until golden. Add the asparagus and snow peas or sugar snap peas and stir-fry for 2-3 minutes. Add the orange-chilli butter and orange juice and toss to coat the vegetables.
Serve the salmon with the orange-chilli buttered vegetables.