- 2 skinless salmon fillet, about 140g each
- 2 tsp agave syrup or honey
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 2-3 tbsp mixed seed
For the salad
- 4 satsuma
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp red wine vinegar
- 50g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 250g pack cooked beetroot (not in vinegar), drained and cut into thin wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
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.