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

• 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.

pink grapefruit, sprouts, radishes, avocado, rice vinegar, honey, ginger, scallions, sesame oil, vegetable oil, kosher salt, wasabi peas

Taken from food52.com/recipes/35705-asparagus-pea-sprout-avocado-grapefruit-salad-with-steelhead-trout-ginger (may not work)