| | Asparagus and grapefruit salad with salmon
Asparagus and grapefruit salad with salmon
Asparagus and grapefruit salad with salmon 4.3-5 9
  • Calories: 2082 kj
  • Fat: 28g
  • Carbohydrates: 16g

How to Make:

  1. Cook 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.
  2. Combine the asparagus mixture, grapefruit segments and snow pea sprouts in a large bowl.
  3. Whisk the mustard, honey, chilli, reserved grapefruit juice and 2 tablespoons of oil in a jug. Season with salt and pepper.
  4. Heat 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.
  5. Add half the dressing to the asparagus mixture. Divide salmon among serving bowls. Top with asparagus mixture. Drizzle over remaining dressing to serve.
Time for preparing:
10 min.


  • 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