Seared salmon & asparagus salad with balsamic drizzle
Calorie controlled cooking spray
2 fillet(s), large
Vinegar, All Types
1 tablespoons, balsamic
Lime Juice, Fresh
1 tablespoons, or lemon juice
- Preheat a chargrill pan or the grill. Spray the asparagus with low fat cooking spray, then chargrill or grill the spears for 5-6 minutes, until cooked. Cool for a few minutes.
- Meanwhile, spray the salmon fillets with low fat cooking spray and chargrill or grill for 6-8 minutes, turning once. Season with freshly ground black pepper.
- Arrange the salad leaves on two serving plates and share the asparagus spears between them. Sit the salmon fillets on top, then serve at once, drizzled with the balsamic vinegar and lime or lemon juice. Sprinkle a few crushed coriander or cumin seeds over the salmon before cooking for a delicious flavour.