Citrus Mustard Coated Salmon

Again, i'm not totally sure what this comes under. I wanted to put this under Asian however it's got a lot of ingredients that aren't Asian...too

much for me to still be able to call it Asian. SO then it's really just fish.

It's got unusual flavours that I wouldn't usually think would go together. Lime and apricots? and salmon with rocket? .... And mustard? But surprisingly enough it works.

Citrus Mustard Glazed Salmon

Serves: 2

Ingredients

• 2 fillets salmon

• 40g lime marmalade ( apricot works too )

• 1 heaped tsp dijon mustard

• 1 heaped tsp wholegrain mustard

• half a lime, juice

• 2tsp soy sauce

• 2tsp ginger

• 2 cloves garlic

• 2 tsp sesame oil

• 40g dired apricots, roughly chopped

• A packet of asparagus and rocket, to serve

• healthy grains or sweet potato ( or whatever else you like to serve with the salmon )

• seeds, to sprinkle

Method

- Preheat the oven 180 degrees.

- line a deep set baking tray with baking paper or tin foil. Place the two salmon fillets inside.

- Combine all the sauce ingredients together and pour it over the salmon. Rub it in. Cover and marinate for 30 minutes or overnight for more flavour.

- Once ready to cook, place the fish in the oven and cook for 15-20 minutes, depending on the size of the fillets.

- OPTIONAL, roast the cashews alongside the fish in the oven

- Meanwhile cook the grain, sweet potato or rice. Cook some water in a small sauce pan. Once it's boiling rapidly, place a sieve over and add the asparagus. Cover with tin foil and steam for 5-7 minutes or until cooked to your preference.

- Once the fish is cooked and flaky, remove from the oven.

- Stir the apricots through the grain. Place the rocket on the plate. Pour the grain or sweet potato ( or whatever you like ) on top and finish with the salmon fillet.

- Add the asparagus beside the fish and sprinkle some seeds on top for extra garnish.