Ingredients

180 gram salmon fillet

1 tablespoon lemon juice

1 centimetre piece fresh ginger (5g), grated

1/2 teaspoon ground cumin

1 ruby red grapefruits (350g)

80 gram baby spinach leaves

1 1/2 cup (120g) bean sprouts

1 lebanese cucumber (130g), seeded, sliced thinly

Dressing

1 ruby red grapefruit (350g)

1 tablespoon white balsamic vinegar

1/2 teaspoon white sugar

Method

1.Combine fish in medium bowl with juice, ginger and cumin. Cook fish in small baking-paper-lined steamer, over small saucepan of simmering water, about 10 minutes. Using two forks, flake fish.

2.Meanwhile, segment grapefruits over small bowl; reserve ⅓ cup of the juice for dressing. To make dressing; place reserved juice, vinegar and sugar in screw-top jar; shake well.

3.Divide spinach, sprouts, cucumber and grapefruit segments among serving plates; top with flaked salmon and dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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