Ingredients

• 2 salmon fillets
• Olive oil for baking
• ¼ Chinese wombok
• 1 cup cooked snow peas
• ¼ ripe pink grapefruit chopped
• 1 spring onion stalk chopped
• 1 Tbsp fried shallots
• 2 Tbsp chopped coriander
• 1 Tbsp chopped mint

Dressing

• 1 Tbsp mild olive oil
• 1 Tbsp sesame oil
• 1 stick Equal Classic Sweetener
• 1 Tbsp lime or lemon juice
• 2 Tbsp soy sauce

Preparation

1. Preheat the oven to 180 °C and line a 24cm x 18cm baking tray with baking paper. Lightly spray with olive oil and place the salmon fillets on top. Bake in the oven for approx. 15 minutes until tender.
2. Whilst salmon is cooking, shred the wombok with a sharp knife and place in a bowl. Then, heat a small fry pan with olive oil and cook the snow peas until soft. Set aside.
3. Remove the salmon from the oven and gently slice to form chunks.
4. Add the snow peas, grapefruit and salmon to the wombok and top along with spring onions, fried shallots, coriander and mint.
5. Whisk salad dressing ingredients and pour over salad.

Serves 2