Start this recipe by mixing together all the salmon ingredients together and brush over the salmon fillets. Allow to marinate for at least an hour. When ready, cook the wild rice in a saucepan of salted boiling water until cooked. Meanwhile heat a little oil in a pan until hot and quickly sear the salmon on both sides till golden. In a separate small pan, heat a little oil and quickly pan-fry the asparagus for 2-3 minutes. Squeeze over the juice of ½ lemon and grate over a little zest. Turn down the heat and continue to cook for 7 minutes. In the last minutes, add in any of the remaining marinate and allow to caramelize. To serve, spoon the cooked wild rice onto 2 deep plates and arrange the asparagus on the side. Place the glazed salmon fillets on top, sprinkle with the sliced spring onion greens and serve.