Sticky seeded salmon with satsuma salad recipe | Good Food
A multi-textured, multi-coloured fish dish with nutritious seeds and a vibrant citrus watercress salad
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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
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