BEAUTY

Treat your Valentine...

Salmon with citrus slaw

INGREDIENTS

30g pecans 2 Waitrose Tangerines ½ tsp finely grated fresh root ginger 1 small clove garlic, finely grated 1½ tbsp reduced salt soy sauce 1 tsp toasted sesame oil 2 Scottish salmon tail fillets, skin removed 1 medium raw beetroot (about 100g), trimmed and peeled 1 small carrot, peeled and grated or julienned ¼ pointed spring cabbage, shredded ½ small red onion, finely sliced

METHOD

1. Preheat the oven to 180°C, gas mark 4. Roast the pecans for 5 minutes, then set aside. Meanwhile, mix the juice of 1 tangerine with the ginger, garlic, soy sauce and sesame oil. Use 2 tbsp of this dressing to marinate the salmon. Set the remaining dressing aside. 2. For the slaw, finely slice the beetroot into rounds, then cut into thin matchsticks. Put in a bowl with the carrot, cabbage and red onion. Peel the remaining tangerine and separate into segments, then cut each into thirds. Set everything aside. 3. Turn the grill to high. Put the salmon on a foil-lined baking tray and grill for 5-6 minutes, until opaque and fully cooked through. Toss the shredded vegetables with the remaining dressing, then toss through the pecans and tangerine pieces. Divide the slaw between plates and top with the salmon.

COOK’S TIP

A julienne peeler is really useful for making slaws. If you are cutting the vegetables by hand, sharpen your knife first to ensure you get neat, thin slices.