Cook up a simple salmon dish with a flavoured twist using zesty grapefruit and mustard.
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
- 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
Method
- 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
Nutrition
2082 kj
Energy
28g
Fat Total
6g
Saturated Fat
6g
Fibre
41g
Protein
98mg
Cholesterol
150.42mg
Sodium
16g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
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
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