ORANGE-GLAZED ROASTED SALMON

PREP 10 MINS COOK 20 MINS

A CELEBRATION of omega-3, which many of us overlook for gut health. This roasted salmon with orange glaze is the perfect reminder that health and flavour really can go hand in hand.

SERVES 4

4 x salmon fillets, skin on (130–150g each)

1 tbsp toasted sesame oil

½ tbsp soy sauce

400g greens of choice (e.g. pak choi, spring greens or sliced kale)

500g precooked mixed wholegrains of choice

2 spring onions, sliced

1 red chilli, deseeded and finely sliced (optional)

MARINADE

Juice of ½ orange (40ml)

1 garlic clove, grated

10g ginger, grated

1½ tbsp soy sauce

½ tbsp sesame oil

1 Medjool date, mixed to a paste with

2 tbsp hot water, or 1 tbsp sweetener of choice

TO SERVE

1 tbsp sesame seeds

PREHEAT the oven to 220c/200c fan/gas 7.

Place all the marinade ingredients in a small saucepan, bring to the boil and simmer for 5 minutes, stirring often, until reduced and syrupy. Meanwhile, using foil make four little ‘bowls’ for the salmon to go in, and place on a baking tray. Add one piece of salmon to each foil ‘bowl’ and, when ready, coat with the reduced marinade, before folding up the foil.

Place in the oven and bake for 10 minutes, opening the foil for the final 5 minutes to brown a little. Check the fish is cooked (the flesh should be opaque all the way through. If it still appears translucent, return the fillets to the oven for 2 more minutes).

While the fish is in the oven, heat the sesame oil and the soy sauce in a frying pan over a medium heat before adding your greens of choice. Cook until softened (about 5 minutes).

Add the cooked wholegrains, spring onion and sliced chilli (if using) to the pan and cook for a couple of minutes to heat through.

Divide the wholegrains between 4 plates, and top with the greens, salmon and any juices from the foil bowls. Sprinkle over the sesame seeds before serving.