Recipes
Salmon with treacle glaze
The fennel gives a lovely, mild aniseed flavour, but take care not to use too many as they can be overpowering.
The fennel gives a lovely, mild aniseed flavour, but take care not to use too many as they can be overpowering.
(11 votes)
Cook: 35 Mins
Serves: 6
Price: £2.15 per serving
Nutritional Information
Each 189g serving contains
Energy
1726kj
412kcal
1726kj
412kcal
21%
Fat
22.5g
22.5g
High
32%
32%
Saturates
5g
5g
Med
25%
25%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
913kj/218kcal
Typical energy values per 100g:
913kj/218kcal
Ingredients
3 tbsp Lyles Black Treacle
5 tbsp lemon juice
2 level tbsp Asda Coarse Grain French Mustard
1 whole side of salmon, about 950g
1/2 level tsp Schwartz Fennel Seeds
2 spring onions, trimmed and cut into shreds, to serve
Method
1
Mix together the treacle, lemon juice and mustard and put in a shallow dish, large enough to hold the salmon. Put the salmon in the dish, skin-side up, making sure all the flesh is coated, and leave in the fridge for 1-2 hours.
2
Pre-heat the oven to 180C/160C/Gas 4. Line a large roasting tin with foil. Remove the fish from the marinade and put in the tin, skin-side down.
3
Lightly crush the fennel seeds in a pestle and mortar or put them in a bowl and crush with the end of a rolling pin. Sprinkle over the fish and season with salt and pepper.
4
Cook in the oven for 25-30 minutes or until the flesh flakes easily.
5
Sprinkle the spring onions on top before serving.