For the salmon:
1 teaspoon (4.9 ml) Splenda® Stevia Sweetener Pouch
½ teaspoon (2.5 ml) fresh grated ginger
2 tablespoons (29.6 mL) pomegranate juice
2 salmon filets, 3 ounces each
For the yum yum sauce:
3 tablespoons (44.4 mL) light mayonnaise
½ teaspoon (2.5 ml) low-sodium soy sauce
2 teaspoons (9.9 ml) Splenda® Stevia Sweetener Pouch
½ tablespoon (7.4 mL) rice wine vinegar
½ teaspoon (2.5 ml) fresh grated garlic
½ teaspoon (2.5 ml) fresh grated ginger
¼ teaspoon (1.2 ml) ground paprika
For the bowl:
8 ounces asparagus spears, washed, trimmed and dried
⅔ cup (157.5 mL) cooked brown rice or rice and quinoa mix
¼ cup (59.1 mL) sliced green onions
Sesame seeds, optional
Sliced avocado, optional