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RECIPE OF THE MONTH

GLAZED SALMON WITH SPINACH AND RADISH SALAD

SERVES 4

4 Lightly smoked salmon fillets
100g of baby spinach leaves, washed and dried
8-10 radishes, washed, trimmed and finely sliced

MARINADE

3 tbsp honey
1 tbsp lemon juice
2 tbsp light soy sauce
1 tsp Dijon mustard
½ tsp grated fresh root ginger

DRESSING

1 tbsp grated fresh root ginger
3 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp sesame oil
2-3 tbsp tahini

HOW TO COOK

Remove the skin from the salmon and check carefully for pin-bones, pulling any out with kitchen tweezers. Place the fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then pour over the salmon to coat. Cover with cling film and leave to marinate in the fridge for 30 minutes to allow flavours to permeate.

For the dressing, whisk together all the ingredients in a bowl and set aside.

Heat the oven to 230oC/Gas mark 8. Arrange the spinach leaves on individual plates and top with radish slices.

Lift the salmon from the marinade and arrange on a lightly oiled baking tray. Cook in the oven for 4-6 minutes until medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.

Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve.

NOTE

If your preparing the salad for a packed lunch, allow the salmon to cool and pack the dressing and salad leaves in separate containers. Assemble just before eating.