Sticky seeded salmon with satsuma salad recipe | Good Food

Ingredients

• 2 skinless salmon fillets about 140g each
• 2 tsp agave syrup or honey
• 2-3 tbsp mixed seed
• 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