Raspberry glazed salmon
Light, yet satisfying enough for an evening meal
Preparation time: 15 Minutes
Cooking time: 20 Minutes
3 level tbsp seedless raspberry jam
1 clove garlic, crushed
1 shallot, thinly sliced
1 tbsp red wine
2 salmon fillets
2 heads chicory, halved lengthways
2 tsp olive oil
1 tbsp parsley, chopped
1. Preheat the oven to 200°C/R6. Mix the jam with the garlic, shallot and wine. Place the salmon in a small roasting tin and spoon over the glaze. Roast for 20 minutes until just cooked through.
2. Drizzle the chicory with oil and place cut-side down on a hot griddle pan and cook for 1-2 minutes each side.
3. Serve the chicory topped with the salmon and the raspberry glaze. Sprinkle with parsley and serve.
Recipes and Images courtesy of streamlinefoods.co.uk