Green gazpacho
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Sticky citrus & mustard glazed salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- assortment of citrus fruitsthinly sliced (we used 1 grapefruit, 1 orange, 2 lemons and 2 limes), plus 200ml citrus juice (from any of the above fruit)
- 4 tbsp clear honey
- 1 tbsp wholegrain mustard
- small pack dillchopped
- 800g fillet of salmondeboned and skinned
Nutrition: per serving
- kcal485
- fat23g
- saturates4g
- carbs28g
- sugars26g
- fibre3g
- protein43g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.
step 2
Arrange the sliced fruit in the bottom of a casserole dish and scatter it with half the dill. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. Scatter with more dill before serving.
