Sticky Seeded Salmon With Satsuma Salad

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

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

Directions

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.

Categories: All Christmas