For the salmon:
Place the salmon fillets in a dish. Combine the whisky, soy sauce and a good pinch of white pepper and pour over the salmon. Cover and place in the fridge for 2 hours or up to half a day. Heat the oil in a frying pan. Remove the fish from the marinade and dust with flour. Gently fry fro a couple of minutes until golden (it will be cooked through later).
For the sauce:
Combine all the ingredients and pour over the fish in a pan. Cover and cook for 4-6 minutes until the sauce is reduced and sticky.
For the stir-fried asparagus:
Heat the oil in a frying pan. When hot, add the garlic and the asparagus and stir-fry for 3-4 minutes. Add the soy sauce and cook for another 2 minutes. Garnish with a little spring onion. Serve the salmon and vegetables with steamed rice.