An easy recipe from Waitrose.
Ingredients
- 30 g pecans
- 2 Tangerines
- ½ tsp finely grated fresh root ginger
- 1 small clove garlic finely grated
- 1½ tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 salmon tail fillets skin removed
- 1 medium raw beetroot trimmed and peeled, about 100g
- 1 small carrot peeled and grated or julienned
- ¼ pointed spring cabbage shredded
- ½ small red onion finely sliced
Servings:
Instructions
- Preheat the oven to 180ºC, gas mark 4. Roast the pecans for 5 minutes, then set aside. Meanwhile, mix the juice of 1 tangerine with the ginger, garlic, soy sauce and sesame oil. Use 2 tbsp of this dressing to marinate the salmon. Set the remaining dressing aside.
- For the slaw, finely slice the beetroot into rounds, then cut into thin matchsticks. Put in a bowl with the carrot, cabbage and red onion. Peel the remaining tangerine and separate into segments, then cut each into thirds. Set everything aside.
- Turn the grill to high. Put the salmon on a foil-lined baking tray and grill for 5-6 minutes, until opaque and fully cooked through. Toss the shredded vegetables with the remaining dressing, then toss through the pecans and tangerine pieces. Divide the slaw between plates and top with the salmon.
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