TERIYAKI SALMON ON ASPARAGUS SPEARS – PHASE 3bianca.l
200 grams salmon
Bunch of asparagus
2 cloves of garlic chopped
1 heaped teaspoon grated fresh ginger
Pinch of stevia
1 tablespoon tamari
1 tablespoon olive oil
Heat oil in pan. Add half the garlic and asparagus spears and toss until gently cooked.
Place onto serving plate.
Bring pan back to heat and add remaining garlic and ginger.
Add salmon steak and cover with lid to allow salmon to cook evenly thru for approx 3 mins.
Remove lid and turn off heat.
Add stevia and tamari.
Serve salmon and sauce over bed of asparagus.
By Helen Wu