Honey & Lime Salmon with Black Rice Salad

METHOD

Step 1

In a small bowl, combine honey, soy sauce, lime juice and oil. Place the salmon fillets in a container and top with cracked black pepper. Then pour over the honey mixture, making sure both pieces are evenly coated. Let marine in the fridge for at least 30 minutes.

Step 2

Preheat oven to 180°C and line a baking tray with baking paper. Arrange salmon and bake for 10 minutes.

Step 3

While the salmon cooks, arrange all salad ingredients in a large bowl. Combine dressing in a jar and shake until combined. Dress salad with half the dressing.

Step 4

Plate salad in 2 bowls, and top with salmon and a lime wedge.

Ingredients:

1 x 300g Tassal Fresh Salmon Fillets Skin off 300g
3 tbsp honey
1 tbsp soy sauce
1 tbsp lime juice
1 tsp extra virgin olive oil
Black pepper
Lime wedges, to serve

Salad Dressing:
1/4 cup extra virgin olive oil
1 tbsp white vinegar
2 tsp honey
1 tsp dijon mustard
1 tsp wholegrain mustard

Salad:
1/2 cup cooked black rice
60g baby leaf rocket
1/4 butternut pumpkin, diced & roasted
2 spring onions, freshly chopped
1/3 cup mix pumpkin seeds & sunflower seeds
2 tbsp dried canberries
50g danish fetta

Recipe Credit – Susie Burrell