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Ingredients :
Serves 4
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4 x 125g / 4oz salmon steaks
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juice and grated rind of 2 lemons
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juice and grated rind of 1 lime
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3 tbsp olive oil
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1 tbsp clear honey
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1 tbsp wholegrain mustard
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freshly ground black pepper
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1 tbsp sunflower oil
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125g / 4oz mixed salad leaves, washed
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1 bunch watercress, washed and thick
stalks removed
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250g / 9oz baby plum tomatoes, halved
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Method :
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Using a sharp knife, cut the bone away
from each salmon steak to create two salmon fillets each. Shape the
salmon fillets into noisettes and secure with fine string.
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Mix together the citrus rinds and juices,
olive oil, honey, wholegrain mustard and pepper in a shallow dish. Add
the salmon fillets and turn to coat. Cover and leave to marinate in the
refrigerator for 4 hours, turning them occasionally in the marinade.
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Heat the wok then add the sunflower oil
and heat until hot. Lift out the salmon noisettes, reserving the
marinade. Add the salmon to the wok and cook for 6-10 minutes, turning
once during cooking, until the fish is cooked through and just flaking.
Pour the marinade into the wok and heat through gently.
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Mix together the salad leaves, watercress
and tomatoes and arrange on serving plates. Top with the salmon
noisettes and drizzle over any remaining warm marinade. Serve
immediately.
Nutritional
details per 100g
energy
129kcals/537kj protein 10g carbohydrate 5g fat 9g fiber 0.3g sugar 2g
sodium trace
√
cow's
milk-free
√ egg-free
√
nut-free |
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