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Sticky seeded salmon with satsuma salad

Sticky seeded salmon with satsuma salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
Nutrition: per serving
NutrientUnit
kcal473
fat28g
saturates5g
carbs20g
sugars18g
fibre5g
protein35g
salt0.5g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, November 2013

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