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Cajun salmon on asparagus and cucumber salad
Cajun salmon on asparagus and cucumber salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a light asparagus salad paired with spicy crispy salmon for a refreshing and healthy meal.
Ingredients:
  • 4 (about 160g each, 2cm thick) salmon fillets, skin on
  • 7.50 gm ground cumin
  • 2 tsp mustard powder
  • 1 tsp ground turmeric
  • 1 garlic clove, crushed
  • 1/2 tsp chilli powder
  • 1/4 tsp ground black pepper
  • 42.00 gm fresh lime juice
  • 2 bunches asparagus, woody ends trimmed, cut in half diagonally
  • 2 Lebanese cucumbers, halved lengthways, cut into 1cm-thick slices
  • 4 green shallots, ends trimmed, finely chopped
  • 40.00 ml coarsely chopped fresh dill
  • 20.00 ml finely chopped fresh mint
  • 65g (1/4 cup) low-fat mayonnaise
  • 20.00 gm warm water
  • 11.80 gm Dijon mustard
  • Pinch of salt
Instructions:
  • In a glass dish, lay the salmon fillet. Mix cumin, mustard powder, turmeric, garlic, chili, pepper, and half of the lime juice in a bowl. Pour the mixture over the salmon and ensure it is well coated. Cover the dish with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • Cook asparagus in a pot of boiling salted water for 3 minutes until vibrant green and crisp-tender. Drain and cool under cold water. Combine with cucumber, green shallot, dill, and mint in a bowl. Mix gently and set aside.
  • Heat a large non-stick pan over medium-high heat. Cook the salmon, skin-side down, for 3 minutes until crispy. Flip and cook for another 3 minutes for medium doneness or to your preference. Remove from heat.
  • Combine mayonnaise, lime juice, water, and mustard in a jug, then season with salt to taste. Drizzle half of the dressing over the asparagus salad and gently toss to coat.
  • Plate the asparagus salad, place the salmon on top, and generously drizzle with the remaining dressing. Serve promptly for an exquisite dining experience.

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