Salmon with treacle glaze

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.

By , 21 September 2015
Salmon with treacle glaze
  • Ready in: 35 mins
  • Serves: 6
  • Price: £2.15 per serving
Nutritional Info
Each 189g serving contains
  • Fat high
    22.5g
    32%
  • Saturates med
    5g
    25%
  • Sugars low
    5.2g
    6%
  • Salt low
    0.4g
    7%
  • Energy 1725KJ 412KCAL
    21%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Cook in the oven for 25-30 minutes or until the flesh flakes easily.

  • Sprinkle the spring onions on top before serving.