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Asparagus and grapefruit salad with salmon
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create a vibrant grapefruit and mustard glazed salmon dish for a fresh and zesty flavor combination.
Ingredients:
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 150g snow peas, trimmed, finely shredded
  • 2 pink grapefruits, peeled, segmented, excess juice reserved
  • 50g snow pea sprouts, halved
  • 23.40 gm Dijon mustard
  • 21.60 gm honey
  • 2 long fresh red chillies, deseeded, thinly sliced
  • 45.50 gm olive oil
  • 4 (about 150g each) skinless salmon fillets
Instructions:
  • Blanch the asparagus and snow peas in a large saucepan of salted boiling water for 2 minutes until vibrant and al dente. Shock in cold running water and drain.
  • In a spacious bowl, mix together the asparagus mixture, grapefruit segments, and snow pea sprouts.
  • Combine mustard, honey, chili, reserved grapefruit juice, and 2 tablespoons of oil in a jug. Season with salt and pepper to taste.
  • In a non-stick frying pan, heat the remaining oil. Season both sides of the salmon with salt and pepper. Cook each side for 2-3 minutes for medium doneness, or until cooked to your preference. Place on a plate and let it rest for 5 minutes before serving.
  • Drizzle half of the dressing over the asparagus mixture. Divide the salmon among serving bowls and top with asparagus mixture. Drizzle the remaining dressing over the salmon to serve.

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