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A delicious fish dish!
2 salmon fillets
Half a white onion - finely chopped
2 cloves of garlic - finely chopped
Half a butternut squash - peeled and diced
300ml of vegetable stock (you won’t need it all)
4 large handfuls of swiss chard - shredded
2 teaspoons of honey
1 teaspoon of mustard
2 teaspoons of soy sauce
2 teaspoons of water
Half a very ripe avocado - diced
4-5 cherry tomatoes - diced
1 teaspoon of balsamic vinegar
Place the salmon in a small roasting tin. Make the glaze by mixing the honey, mustard, soy sauce, and water together. pour the glaze over the salmon and roast at the top of a hot oven for about 20 minutes. keep checking it regularly, and spoon over any glaze that has run off of the salmon. It will caramelise more and more as the cooking continues.
Saute the onion in a little olive oil, with a pinch of sea salt, until it softens. Add the squash, and enough stock to partially cover the squash. Simmer for about 15 minutes, until the squash has softened. Transfer to a blender or food processor and puree.
Stir fry the greens and the garlic together for around 5 minutes, until the greens wilt.
Combine the avocado, tomato, and balsamic vinegar to make a salsa.
To plate up, place a serving of puree and a serving of greens side by side. Top with the salmon, then place a couple of teaspoons of the salsa on top of the salmon.