A lovely light meal.
2 skinless salmon fillets, about 140g each
2 tsp agave syrup or honey
2-3 tbsp mixed seed
For the salad
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
1. Heat oven to 200/fan 180/ gas mark 6. Brush the salmon with the honey, sprinkle on some black pepper, then press on the seeds. Transfer to a baking tray and cook for 15 minutes, dependning on the thickness of the fish, until the fish is cooked through and the seed are crunchy.
2. Meanwhile cut the peel from the satsumas, reserving all the juice for the dressing. Whisk the juice with the olive oil, vinegar and some seasoning in a bowl.
3. Toss the watercress, beetroot and satsuma segments with the dressing and divide between plates. Add a piece of salmon to each one.
Source: Good Food Magazine