- 3/4 – 1 lb wild salmon, cut into 1 1/2 inch pieces
- 1/4 teaspoon salt
- pinch fresh ground pepper
- 1 good handful of asparagus, trimmed and cut into 2 inch pieces
- 1 good handful of broccoli, cut into bite sized pieces
- 1/2 sweet onion, sliced thin
- 1 1/2 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar (I used the natural, original rice vinegar with no added sugar)
- 1 tablespoon grated or minced ginger
- 2 garlic cloves, pressed in garlic press or minced very small
- 1/4 teaspoon agave, honey, sugar or sweetener of choice (optional)
- Heat a nonstick wok over medium high heat. Season salmon pieces with salt and pepper. Spray wok with cooking spray and add salmon to hot pan. Cook fish gently, turning occasionally as each side starts to turn pink and cooked through. Transfer fish to a plate and keep warm.
- In same skillet, add asparagus, broccoli and onion. Cook over medium high heat, stirring occasionally until crisp tender, about 5 minutes.
- While vegetables are cooking, stir together soy sauce, rice vinegar, ginger, garlic and sweetener of choice in small bowl. Pour over vegetables in wok and cook for about a minute longer, constantly stirring. Spoon vegetable mixture over salmon and toss gently before serving.
Serve with a few dashes of sriracha if you like heat!