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.

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Divide asparagus salad among serving plates. Top with salmon and drizzle with remaining dressing. Serve immediately.