Name: Salmon and grapefruit salad
Cook time: 20 min
Total time: 20 min
Yield: 4
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

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.

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Ingredients

Method

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