12 Brussels sprouts, peeled into leaves

1/2 lb (225 g) sugar snap peas, sliced

1 1/2 lb (675 g) salmon fillet, skinless and cut into 4 pieces

1/4 cup (60 ml) olive oil

3 tbsp (45 ml) lemon juice

2 tbsp dill, chopped

3 radishes, diced

1 green apple, cored and thinly sliced

1 avocado, chopped

Basil leaves, torn

In a pot of boiling salted water, cook the Brussels sprouts and sugar snap peas for 2 minutes or until al dente. Cool in ice water. Drain.

In a non-stick skillet over high heat, cook the salmon in 1 tbsp (15 ml) of the oil for 2 minutes per side or until the salmon is cooked but still pink inside. Season with salt and pepper. Drain on a paper towel. Flake the fish into large pieces.

In a bowl, combine the remaining olive oil with the lemon juice, dill and radishes.

On a serving platter, arrange the Brussels sprout leaves, sugar snap peas, salmon, apple and avocado. Drizzle with the vinaigrette. Garnish with the basil.

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