- 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
- 1 tablespoon Dijon mustard
- 3 teaspoons honey
- 2 long fresh red chillies, deseeded, thinly sliced
- 2 1/2 tablespoons olive oil
- 4 (about 150g each) skinless salmon fillets
- Step 1Cook the asparagus and snow peas in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Step 2Combine the asparagus mixture, grapefruit segments and snow pea sprouts in a large bowl.
- Step 3Whisk the mustard, honey, chilli, reserved grapefruit juice and 2 tablespoons of oil in a jug. Season with salt and pepper.
- Step 4Heat the remaining oil in a non-stick frying pan. Season both sides of the salmon with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
- Step 5Add half the dressing to the asparagus mixture. Divide salmon among serving bowls. Top with asparagus mixture. Drizzle over remaining dressing to serve.
- High protein
- Low carb
- Low sodium
- Lower gi
With a twist: Pan-fried chicken with horseradish cream and asparagus salad: Replace Dijon mustard with 2 tsp wholegrain mustard. Increase honey to 1 tbs. Replace salmon with chicken breast fillets and cook for 5-6 minutes each side or until cooked through.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste