Brush the salmon steaks with a little oil, griddle or pan fry for approx 5-7 minutes each side until cooked through, keep warm.
Steam the Tenderstem for 2 minutes, drain well. Heat the clean griddle pan, toss the shallots in a little oil and cook, turning regularly until softened and beginning to brown at the edges.
Add the chilli to a tablespoon of olive oil and toss into the tenderstem, add to the pan and cook with the shallots until just beginning to show griddle marks, turning at regular intervals. Sprinkle in the toasted almonds.
Divide the stir fry between 4 plates and top with a piece of salmon.
Cook’s tip: Serve with steamed baby new potatoes and a good squeeze of lemon.