Served with a seasonal potato cake and drizzled in treacle sauce.
Bonfire Salmon
Serves: 2
Ingredients:
- 2 fresh salmon fillets
- 2 medium sized potatoes
- 2 spring onions
- 1 egg
- 20g plain flour
- 2 tbsp black treacle
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- Olive oil
- Green veg to serve
- Ground black pepper
- Sea salt
Method:
- Firstly, place your salmon fillets on a baking tray in the centre of a preheated oven and cook for 20-25 minutes
- For the potato cake, simply peel your spuds and boil until soft, before mashing and mixing in the beaten egg, flour and diced soring onion.
- Split the mixture into two and heat in a large frying pan along with 1 tbsp of oil, turning until both sides are crisp and brown.
- For the treacle sauce, mix together the black treacle, soy sauce and lemon juice in a saucepan, cooking for 1-2 minutes until sticky.
- To serve, place the baked salmon fillets on top of the potato cake and drizzle with the treacle sauce. Perfect with a side of seasonal greens, such as cabbage of leeks.
Recipe courtesy of The Saucy Fish Co., for more info visit thesaucyfishco.com
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