Sticky seeded salmon with satsuma salad - Good Food Middle East
A multi-textured, multi-coloured fish dish with nutritious seeds and a vibrant citrus watercress salad
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Peeler
- Plate
- Serving platter
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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