Spicy Marmalade Glazed Salmon
Marmalade and salmon go surprisingly well together. The sweet and tart tang cuts wonderfully through the oiliness of the fish.
We used a spicy marmalade for our Marmalade Glazed Salmon which has the interesting addition of Indian spices, but you could opt for a standard marmalade.
For an added texture, nuts are scattered over the purple sprouting broccoli to complete the delicious combination.
- 2 salmon fillets, skinned, each weighing 100g
- 1 tbsp cold pressed rapeseed oil
- 2 tbsp Spicy Orange, Lemon & Lime Marmalade
- 250g purple sprouting broccoli
- 60g Honey Roasted Mixed Nuts, coarsely chopped
Heat the oil in a frying pan over a medium heat. Add the salmon, presentation side uppermost and fry for 2 minutes.
Spoon over a tablespoon of Spice Orange, Lemon & Lime Marmalade over each salmon fillet.
Finish cooking by placing the pan of salmon under a preheated grill for another 2 minutes or until the salmon is cooked through.
For the purple sprouting broccoli, trim off any hard ends from the stalks along with any tough leaves.
Bring a large pan of salted water to the boil and put in the broccoli, bring back to a simmer and cook for 3-4 minutes. Drain thoroughly.
Arrange the purple sprouting broccoli on to plates, scatter over the nuts. Place the salmon on top, spooning over any sticky marmalade juices.
NOTES ON INGREDIENTS
We used Spicy Orange, Lemon & Lime Marmalade from Hibiscus Lily which is flavoured with Indian spices and complements the salmon very well. The Honey Roasted Mixed Nuts are also made by Hibiscus Lily and are subtly spiced.
Glorious golden cold pressed rapeseed oil is available from Yare Valley Oils.
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