Serves 2
15 min
Sticky Seeded Salmon with Satsuma Salad
Recipe GLPR74f1501d33af96
A Nordic-inspired dish featuring roasted salmon fillets glazed with agave syrup and topped with a crunchy seed crust, served alongside a vibrant satsuma salad with watercress and beetroot. The citrus dressing brightens the plate while the tender fish and crispy seeds create a delightful textural contrast.
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Ingredients
2 fillets (about 140g each) Skinless salmon fillets
2 tsp Agave syrup or honey
3 tbsp Mixed seeds (such as sesame, sunflower, or pumpkin)
to taste Black pepper
2 Satsumas or small oranges
2 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar or white wine vinegar
2 cups Watercress
100 g Cooked beetroot, diced
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6). Pat the salmon fillets dry with paper towels.
Brush each salmon fillet evenly with half a teaspoon of agave syrup or honey. Season both sides with freshly ground black pepper.
Spread the mixed seeds on a plate. Press the glazed top of each salmon fillet into the seeds, coating well, then transfer to a baking tray.
Bake for 12–15 minutes, depending on fillet thickness, until the salmon reaches an internal temperature of 145°F (63°C) and is cooked through, with the seed crust golden and crispy.
While the salmon cooks, peel the satsumas and separate into segments. Collect any juice that drips during this process in a small bowl.
Add the olive oil, vinegar, and a pinch of salt and pepper to the satsuma juice. Whisk until emulsified to make the dressing.
In a large bowl, combine the watercress, diced beetroot, and satsuma segments. Pour the dressing over and toss gently to coat.
Divide the salad between two serving plates and top each with one baked salmon fillet. Serve immediately while the fish is still warm.
