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.