Sticky seeded salmon with satsuma salad

Sticky seeded salmon with satsuma salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A multi-textured, multi-coloured fish dish with nutritious seeds and a vibrant citrus watercress salad

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
473
protein
35g
carbs
20g
fat
28g
saturates
5g
fibre
5g
sugar
18g
salt
0.5g

Ingredients

  • 2 skinless salmon fillets, about 140g each
  • 2 tsp agave syrup or honey
  • 2-3 tbsp mixed seed

For the salad

  • 4 satsumas
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. Toss together the watercress, beetroot and satsuma segments with the dressing and divide between plates. Add a piece of salmon to each one.

Recipe from Good Food magazine, November 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

Questions

Tips