Mix together the rice vinegar, Kikkoman Tamari Gluten-free soy sauce, ginger and chilli sauce. Place the salmon fillets in a shallow dish and pour over the soy sauce mixture. Set aside for 15 minutes or longer.
Heat a ridged grill pan or heavy frying pan and lightly grease with the oil. Add the fish to the pan and cook for about 5 minutes, turning the fillet over once.
While the salmon is cooking, stir-fry the vegetables. Heat the oil in a wok or frying pan, add the tenderstem broccoli and red pepper and stir-fry for 5 minutes.
Add the bean sprouts and any marinade left in the salmon dish and stir-fry for a further 2-3 minutes or until the vegetables are just tender.
When the salmon is cooked, remove the fillets from the pan and keep warm. Add the fish stock to the pan the salmon was cooked in and let the stock bubble for 1 minute, scraping the pan with a spoon to incorporate any cooking juices.
Serve the salmon accompanied with the vegetables and the pan juices drizzled over.
As well as the vegetables, you could serve boiled rice, CLEARSPRING brown rice noodles or mashed sweet potato with the salmon.
For the salmon
2tbsp rice vinegar
2tbsp Kikkoman Tamari Gluten-free soy sauce
1tsp grated fresh ginger
2tsp chilli sauce
4 x 150g salmon fillets, skinned
1tsp groundnut oil
For the stir-fried vegetables
2tbsp groundnut oil
150g tenderstem broccoli florets
1 red pepper, deseeded and thinly sliced
115ml fish stock