Glazed Salmon with Spinach and Radish Salad
Cally
ingredients
- 4 lightly smoked salmon fillets, 125-150g each
- • 100g 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
- • 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
directions
- 1
Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the
- 2
fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl, then our over the salmon to
- 3
coat. Cover with cling film and leave to marinate in the fridge for 30 minutes to allow the flavours to permeate.
- 4
For the dressing, whisk together all the ingredients in a bowl and set aside.
- 5
Heat the oven to 230°C/Gas 8. Arrange the spinach leaves on individual plates and top with the radish slices.
- 6
Lift the salmon from the marinade and arrange on a lightly oiled baking tray. Cook in the oven for 4-6 minutes until
- 7
medium rare, basting after 2 minutes. The fish should feel slightly springy when pressed.
- 8
Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve.
Source: Gordon Ramsay
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