date:Aug 01, 2014
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 1
Cook the asparagus and snow peas in a large saucepan of salted boiling water for 2 minutes or until bright g