2	cups (340 g) fresh or frozen corn kernels

4	ounces (120 g) fresh asparagus, trimmed

4	5-ounce (150 g) halibut steaks, skinned

6	cups (255 g) mixed greens, washed and crisped

Asian Dressing:

1 1/2

tablespoons (22.5 ml) canola oil

1/3	cup (30 g) cilantro leaves, washed and chopped

1/2	teaspoon (2.5 ml) grated or minced fresh ginger

1	teaspoon (5 m) low-sodium soy sauce

3	tablespoons (45 ml) fresh orange juice

1	tablespoon (15 ml) rice wine vinegar

1/4	teaspoon (1.25 ml) dark sesame oil

1/4	teaspoon (1.25 ml) garlic powder

1/4	teaspoon (1.25 ml) salt (optional)

1/6	teaspoon (0.6 ml) crushed red pepper flakes (optional)

1. Light the grill or preheat the broiler.
2. Combine all ingredients for the dressing; set aside to allow flavors to blend.
3. Bring a medium pot of water to a boil; add corn kernels and cook for 3 minutes. Drain and place in a salad bowl.
4. Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus. Drain and add to salad bowl.
5. Grill or broil the halibut for 5 to 6 minutes per side until done, turning once
6. Add the greens to the salad bowl. Whisk the dressing and pour over greens and vegetables. Toss and divide between 4 serving plates.
7. Top each plate with a grilled halibut steak. If desired, garnish with cilantro sprigs.