Honey-glazed salmon with charred clementine salsa

The citrus in this wintery salso cuts through the richness of the salmon

Source: Coop magazine

Ingredients

Instructions

1. Preheat the oven to 220°C/gas 7. Cook the basmati rice according to the pack instructions. Fluff with a fork and cover with a lid and set aside.
2. Heat a nonstick frying pan over a high heat. When it starts to smoke, carefully arrange the clementine rings in one layer. Cook for
   1-2 minutes on each side until charred, then chop.
3. Put the clementine and any juices in a bowl and stir through half the oil, the pepper, garlic, coriander, lime juice and chilli (if using). Season then set aside.
4. Line a baking tray with greaseproof paper, then place the salmon fillets on top. Drizzle with the honey and remaining oil, season, then sprinkle over the smoked paprika. Roast for
   12-15 minutes until the fish is cooked through.
5. Meanwhile, bring a pan of water to the boil, add the brocolli and cook for
   3-5 minutes until tender. Drain well.
6. Serve the salmon fillets on the rice with a spoonful of the clementine salsa and a few stems of brocolli per person.

Nutrition

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