Asparagus, Pea Sprout, Avocado & Grapefruit Salad W

Name: Asparagus, Pea Sprout, Avocado & Grapefruit Salad With Steelhead Trout & Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound asparagus, woody ends trimmed, cut on the bias into 2-inch pieces; 1 pink grapefruit, peeled, segmented, excess juice reserved and segments cut in half.; 2 cups pea sprouts cut into half; 1/2 cup sliced radishes; 1/2 avocado, sliced; 1 tablespoon rice vinegar; 2 teaspoons honey; 1 teaspoon grated ginger; 2 tablespoons minced scallions; 3 teaspoons sesame oil (divided); 2 tablespoons vegetable oil; Kosher salt and freshly ground pepper; 3.4 pounds steelhead trout filet; 1/4 pound wasabi peas, coarsely crushed

Servings: persons

1/2 pound asparagus, woody ends trimmed, cut on the bias into 2-inch pieces
1 pink grapefruit, peeled, segmented, excess juice reserved and segments cut in half.
2 cups pea sprouts cut into half
1/2 cup sliced radishes
1/2 avocado, sliced
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon grated ginger
2 tablespoons minced scallions
3 teaspoons sesame oil (divided)
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
3.4 pounds steelhead trout filet
1/4 pound wasabi peas, coarsely crushed

1
Adjust oven rack to 4 inches from broiler elements and preheat oven to broil setting. Line sheet pan with foil, then oil foil.
2
Cook the asparagus in a small saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Combine the asparagus with grapefruit segments, pea sprouts, radishes and avocados in a medium bowl.
3
Whisk 2 tablespoons of reserved grapefruit juice, vinegar, honey, ginger, scallions, 2 teaspoons sesame oil and vegetable oil in a small bowl. Season with salt and pepper.
4
Place fish on prepared baking sheet and brush with remaining sesame oil and season with salt and pepper. Broil until just cooked through, about 8 minutes.
5
Toss asparagus mixture with just enough dressing to lightly coat. Arrange salads on plates and top with trout. Drizzle remaining dressing on fish and top with crushed wasabi peas. Serve.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound asparagus, woody ends trimmed, cut on the bias into 2-inch pieces, 1 pink grapefruit, peeled, segmented, excess juice reserved and segments cut in half., 2 cups pea sprouts cut into half, 1/2 cup sliced radishes, and more.

Yes, Asparagus, Pea Sprout, Avocado & Grapefruit Salad With Steelhead Trout & Ginger falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus, Pea Sprout, Avocado & Grapefruit Salad With Steelhead Trout & Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions