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) low-fat mayonnaise
• 1 tablespoon warm water
• 2 teaspoons Dijon mustard
• Pinch of salt

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.