Sticky seeded salmon with satsuma salad
Ingredients
- 2 skinless salmon fillet, about 140g each
- 2 tsp agave syrup or honey
- 2-3 tbsp mixed seed
For the salad
- 4 satsuma
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 50g bag watercress
- 250g pack cooked beetroot (not in vinegar), drained and cut into thin wedges
Method
-
Heat oven to 200C/180C fan/gas 6. Brush each salmon fillet with half
the agave syrup or honey, sprinkle on some black pepper, then press on
the seeds. Transfer to a baking tray and bake for about 15 mins,
depending on the thickness of the fish, until the fish is cooked through
and the seeds crunchy.
-
Meanwhile, cut the peel from the satsumas and cut into segments,
reserving all the juice that comes out for the dressing. Whisk the juice
with the olive oil, vinegar and some seasoning in a small bowl.
-
Toss together the watercress, beetroot and satsuma segments with the
dressing and divide between plates. Add a piece of salmon to each one.
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