recipes
Honey and sesame glazed salmon with oriental wheat and bean salad
Serves: 2
2017-05-25
Ingredients
For the salmon
- 2 tbsp honey
- 1 tbsp sesame oil
- Juice ½ orange
- 1 tsp garlic & ginger paste (Tesco)
- Pinch salt
- 4 square salmon fillets
- 1 tsp mixed sesame seeds
For the salad
- 1 x 250g pouch `Wheatberries, quinoa and mung beans (Tesco)
- Few fresh basil and coriander leaves
- 1 handful mixed salad leaves
- 2 carrots, peeled and cut into thin slices
- 1 tbsp toasted cashew nuts
For the dressing
- Juice of a lime
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 red chilli, finely chopped
- 1 tsp sugar
- 1 tsp rice vinegar
Method
Start this recipe by preparing the salmon. In a bowl, mix together the honey, sesame oil, juice of half an orange, garlic and ginger paste and season with a pinch of salt. Brush all over the salmon fillets on both sides. Sprinkle over the sesame seeds. Place onto a baking tray and cook at 200`c for 15 minutes. Meanwhile, mix all the dressing ingredients together and put aside. Next prepare the salad. Heat the beans in the pouch in a microwave or place into a saucepan with 2 tbsp water and heat through for 3 minutes. Place the warm beans into a large bowl along with the basil and coriander leaves, 1 handful salad leaves, sliced carrots, toasted cashew nuts and pour over the prepared dressing. Mix together well and serve the salad onto 2 large plates. Serve the honey glazed salmon fillets on top, 2 per serving.
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