Stranger Foods

Honey-glazed salmon with charred clementine salsa

Serves 2 | Prep 10 mins | Cook 20 mins

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

Source: Coop magazine

Ingredients

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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.
Heat a nonstick frying pan over a high heat. When it starts to smoke, carefully arrange the clementine rings in one layer. Cook for on each side until charred, then chop.
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.
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 until the fish is cooked through.
Meanwhile, bring a pan of water to the boil, add the brocolli and cook for until tender. Drain well.
Serve the salmon fillets on the rice with a spoonful of the clementine salsa and a few stems of brocolli per person.