Name: Salt and pepper salmon cutlets with daikon and snow pea salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 265g salmon cutlets; 2 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon peanut oil; 1/2 daikon (200g); 150 gram snow pea sprouts; 200 gram snow peas, sliced thinly; 1 fresh long red chilli, sliced thinly; 1/2 cup loosely packed thai basil leaves; 1/2 cup loosely packed vietnamese mint leaves; 2 pink grapefruit (460g); Chilli lime vinaigrette; 2 tablespoon sweet chilli sauce; 2 tablespoon lime juice; 1 tablespoon rice vinegar; 1 tablespoon finely chopped fresh lemon grass; 1 clove garlic, crushed; 2 teaspoon brown sugar

Ingredients

4 x 265g salmon cutlets

2 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 tablespoon peanut oil

1/2 daikon (200g)

150 gram snow pea sprouts

200 gram snow peas, sliced thinly

1 fresh long red chilli, sliced thinly

1/2 cup loosely packed thai basil leaves

1/2 cup loosely packed vietnamese mint leaves

2 pink grapefruit (460g)

Chilli lime vinaigrette

2 tablespoon sweet chilli sauce

2 tablespoon lime juice

1 tablespoon rice vinegar

1 tablespoon finely chopped fresh lemon grass

1 clove garlic, crushed

2 teaspoon brown sugar

Method

1.Combine fish, salt and pepper in large bowl. Heat oil in large frying pan; cook fish, in batches, until browned both sides and cooked as desired.

2.Meanwhile, slice daikon thinly lengthways; cut slices into thin sticks. Combine daikon in large bowl with sprouts, snow peas, chilli and herbs.

3.To make chilli lime vinaigrette, place ingredients in screw-top jar; shake well.

4.Segment grapefruit over salad to save juice; discard membranes from segments. Add segments and half of the vinaigrette to salad; toss gently to combine.

5.Divide salad among serving plates; top with fish, drizzle with remaining vinaigrette.

Women's Weekly Food