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Ingredients
Method
- 25g butter
- 150g salmon fillet
- 1 orange, quartered
- 1 lemon, juice only
- Pinch of chilli flakes
- Pinch of ground cinnamon
- 1 tsp balsamic vinegar
- 1 tsp brown sugar
- Salt and pepper
- 150g baby spinach leaves
- 2 tbsp olive oil
- 1⁄2 lemon, juice only
- Melt the butter in a small pan, and place the fish along with all the other non-salad ingredients into the pan. Cook the fish for 4 minutes on each side, then remove the salmon from the pan and flake into pieces. Simmer the sauce left in the pan for 5 minutes to reduce, being sure to squeeze out plenty of juice from the orange quarters with the back of a wooden spoon.
- Make the salad by mixing the spinach, lemon juice, and olive oil together in a bowl. Place the salad onto a plate, top with your flaked fish, and drizzle plenty of sauce.
20 mins
1 serving
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