Fry leek until tender on a high heat.
Add whiskey and cook off the alcohol for a few minutes, so you are just left with the taste.
Turn down the heat and add soya milk and a little of the corn starch mixture to thicken the sauce.
Add the lemon juice and zest, salt, pepper, fructose, paprika and chilli flakes and stir.
Add the salmon, asparagus and microherbs (reserving some for garnish
- these little herbs are amazing - having a yeast allergy mustard is
out, but these mustard herbs impart the same flavour - brilliant!)
Flavour with the oil and allow to simmer for about 5 - 10 minutes until the salmon and asparagus are just cooked.
Taste the sauce and adjust flavourings if necessary.
Finish off with the soya cream.
Serve on soba rice noodles. I have also had this sauce on baby boiled potatoes - delicious.
Reprinted with the permission of Leaine's Kitchen
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