Sticky seeded salmon with satsuma salad
Sticky seeded salmon with satsuma salad requires roughly 25 minutes from start to finish. This recipe makes 2 servings with 438 calories, 39g of protein, and 19g of fat each. For $5.3 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 23 would say it hit the spot. It is brought to you by BBC Good Food. If you have salmon, beetroot, coix seed, and a few other ingredients on hand, you can make it. It works well as a pricey main course. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Salmon with Satsuma-Soy Glaze, Seeded-bread Tartines With Herbed Goat Cheese And Smoked Salmon, and Arugula, Satsuma, and Fennel Salad.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 tsp agave syrup or honey
250g pack cooked beetroot (not in vinegar), drained and cut into thin wedges
2-3 tbsp mixed seed
1 tbsp olive oil
1 tbsp red wine vinegar
2 skinless salmon fillets, about 140g each
50g bag watercress
Equipment:
oven
baking pan
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Brush each salmon fillet with half the agave syrup or honey, sprinkle on some black pepper, then press on the seeds.
3. 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.
4. 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.
5. Add a piece of salmon to each one.
Nutrition Information:
