Salmon Asparagus

Serves Two

1 tablespoon raspberry vinegar
1 tablepoon Gluten-free soy sauce
1 1/2 teaspoon Honey
1 1/2 teaspoon arrowroot
2 4-ounce wild caught salmon planks, skinned
pinch salt
1 teaspoon coconut or grapeseed oil
8 ounces asparagus, trimmed and cut into 2-inch lengths
1 teaspoon minced peeled fresh ginger
1/2 cup fresh raspberries (opt)
1 cup hot cooked brown rice

1. Whisk together vinegar, wsoy sauce, honey and cornstarch in small bowl until smooth
2. Cut salmon fillets crosswise into 1/2-ince slices.  Sprinkle with salt
3. Heat wok or large deep skillet ovr high heat untill hot.  Add oil and swirl to coat pan.  Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plaqte.  Add asparagus and ginger; stire-fry until tender crisp, about 2 minutes.
4. Return salmon to wok.  Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles an thickens, about 1 minute. 
5. Stir in raspberries just before serving.