Lap Band dietitian Helen Bauzons’ suggestion to take this recipe more Lap Band friendly is to cut up into small pieces and consume 1 tsp per mouthful chewed well. You may also consider not eating the stalky part of the asparagus as this may cause a blockage.
- 4 (about 160g each, 2cm thick) salmon fillets, skin on
- 3 teaspoons ground cumin
- 2 teaspoons mustard powder
- 1 teaspoon ground turmeric
- 1 garlic clove, crushed
- 1/2 teaspoon chilli powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh lime juice
- 2 bunches asparagus, woody ends trimmed, cut in half diagonally
- 2 Lebanese cucumbers, halved lengthways, cut into 1cm-thick slices
- 4 green shallots, ends trimmed, finely chopped
- 2 tablespoons coarsely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- 65g (1/4 cup) 97 per cent fat-free mayonnaise (Kraft brand)
- 1 tablespoon warm water
- 2 teaspoons Dijon mustard
Place salmon in a glass dish. Combine cumin, mustard powder, turmeric, garlic, chilli, pepper and half the lime juice in a bowl. Pour over salmon and turn to coat. Cover with plastic wrap and place in fridge for 30 minutes to develop the flavours.
Meanwhile, cook the asparagus in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain. Refresh under cold water. Place in a bowl. Add cucumber, green shallot, dill and mint, and gently toss until well combined. Set aside until required.
Preheat a large non-stick frying pan over medium-high heat. Add the salmon and cook, skin-side down, for 3 minutes or until crisp. Turn and cook for a further 3 minutes for medium or until cooked to your liking. Remove from heat.
Whisk together mayonnaise, remaining lime juice, water and mustard in a jug. Taste and season with salt. Drizzle the asparagus salad with half the dressing and gently toss to coat.
Divide asparagus salad among serving plates. Top with salmon and drizzle with remaining dressing. Serve immediately.