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Export 14 ingredients for grocery delivery
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.
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