Sticky festive salmon

A quick-to-cook lighter alternative to a full-blown Christmas meal but just as tasty, with a zingy citrus avocado salsa.

Serves 6. Ready in 30 mins, plus marinating 750g-1kg (1½1b-2¼lb) side of salmon Finely grated zest and juice of 4 limes, plus extra to serve 100ml (3½fl oz) rum 3tbsp soy sauce 3tbsp honey 2 garlic cloves, crushed Large bunch coriander, chopped 2 avocados, chopped Bunch of spring onions, sliced 4tbsp olive oil 1

Put the salmon in a freezer bag with half the lime zest and juice (reserve the rest), plus the rum, soy sauce, honey and garlic. Marinate in the fridge for at least 2 hrs.

2 Heat the oven to 220C/Gas 7. Line a roasting tin with baking paper. Remove the salmon, without the marinade, from the bag and place in the tin. Bake for 15 mins until golden and cooked through.

3 Pour the marinade into a pan, bring to the boil and simmer for 5 mins until thickened. Drizzle over the cooked salmon.

4 Mix the remaining ingredients together with the reserved lime zest and juice, season well and serve on top of the salmon.

Per serving: 459 cals, 35g fat, 7g sat fat, 10g carbs.

TIP Serve with our ultimate truffle roasties (see page 49) and lightly cooked tenderstem broccoli