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£1.60Price per unit
48.5p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the fennel seeds, chilli flakes and salt in a pestle and mortar and pound to a coarse powder. Rub all over the salmon, then cover and chill until needed (up to 2 hours).
Meanwhile, using a small, sharp knife and working from top to bottom and around the fruit, peel and remove the pith from 1 orange. Over a bowl (to catch any juice), cut between the membranes to release the segments. Put in a large bowl and set aside.
Juice the remaining orange and add to the juice bowl (you should have about 75ml in total). Pour the orange juice into a small saucepan along with the lemon juice, honey and a pinch of salt. Bring to a rapid simmer and keep on the heat for 6-10 minutes until the mixture has thickened and reduced to about 2½ tbsp. Set aside and keep warm.
Preheat the oven to 230ºC, gas mark 8. Put 1 tbsp oil in a large frying pan (ideally ovenproof) and put on a medium-high heat. Add the fish, skin-side down, and fry for 6-7 minutes, turning to sear all sides. Transfer to the oven for 4 minutes until the fish is opaque and flakes easily with a fork (put it on a baking tray if your pan isn’t ovenproof).
Meanwhile, prepare the quinoa according to pack instructions. Add the rocket, fennel, capers and remaining 1 tbsp oil to the bowl with the orange segments and season. Toss to combine, divide between 2 plates, then place a salmon fillet alongside each portion. Serve with the cooked quinoa, and drizzle over the orange syrup.
Crux Marlborough Sauvignon Blanc, New Zealand - Tangy, juicy fruit flavours complement the zesty orange.
Typical values per serving when made using specific products in recipe
Energy | 2,839kJ/ 679kcals |
---|---|
Fat | 31g |
Saturated Fat | 5.7g |
Carbohydrates | 49g |
Sugars | 20.1g |
Fibre | 16.9g |
Protein | 40g |
Salt | 1.5g |
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