To make yu-an sauce, combine aji-mirin, soy sauce, ponzu sauce, water and potato starch. Season salmon with salt and pepper; dust with flour on both sides. In hot saute pan, sear one side of salmon with dill sprig for 1 minute. Turn salmon over and add mushrooms, bell peppers and spinach; saute briefly. Cover and steam over medium heat for 25-30 seconds or until salmon is done. Pour yu-an sauce over salmon. Plate salmon and vegetables; garnish with lemon wedge and micro onion greens.
Recipe by Chef Tony Nemoto, Benihana