Sautéed Salmon using Mye’s Japanese Dressing

4 - 100-150g Pieces of salmon (you can use swordfish or tuna as well)
you don’t have to get sashimi-grade salmon; salmon found in your local fish store is fine.
150 ml Mye’s Japanese Dressing
4 Broccoli florets,
4 cauliflower florets
2 spears asparagus
1 carrot
1 lemon
4 tbsp, Mo’s Dip Sauce (see recipe)

1. Place salmon and dressing in a sealable plastic bag and marinate for one to two hours. Sautee salmon in a covered frying pan over medium heat for about 2 minutes on each side. Cut carrots into sticks and steam with broccoli, cauliflower, and asparagus. Place on plates as garnish while still warm.
2. Place salmon on plates. Pour remaining dressing in the sealable plastic bag into the hot frying pan and heat through (approx. 1 min.). Pour sauce over the salmon.
3. Place a tbsp of Mo’s Dip Sauce on top of the vegetables as garnish and serve with a wedge of lemon.