Healthy salmon recipe for 2 people, takes only 15 mins; recipe has salmon fillet, agave syrup, seed, satsuma, olive oil, red wine vinegar, watercress and beetroot.
Sticky seeded salmon with satsuma salad
Course: Healthy salmon
Servings
2
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Beetroot: 250g pack cooked beetroot (not in vinegar), drained and cut into thin wedges
- Watercress: 50g bag watercress
- Salmon Fillet: 2 skinless salmon fillets, about 140g each
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Seed: 2-3 tbsp mixed seed
- Agave Syrup: 2 tsp agave syrup or honey
- Satsuma: 4 satsumas
Directions
- 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.
