Having been born and raised in Cornwall, I had the privilege to enjoy some of the best seafood in the country. Unlike meat, fish needs mere minutes to cook, and salmon is always a fan favourite. In this recipe, I use my fundamental Everything Bagel blend to create a seared crust packed full of flavour before braising the salmon in aromatic fennel and juicy cherry tomatoes.
Serves: 4 Prep: 10 minutes Cook: 35 minutes Ingredients: Everything bagel blend 2 tbsp white sesame seeds 1 tbsp nigella seeds 1 tbsp poppy seeds 1 tbsp garlic granules 1 tbsp onion granules 2 tsp sea salt flakes 1 tsp caraway seeds For the salmon 1 small fennel bulb 250g cherry tomatoes 500g wild salmon fillet 1 tbsp Dijon mustard 1 tbsp clear honey 100g black olives, sliced and pitted 1 vegetable stock cube 150g pearl couscous Fresh dill Method Note: For a more intense flavour, you can marinade the fillets in the honey mustard in an airtight container overnight in the fridge - you’ll need to double or triple the amount of honey and mustard. This dish is best served straight from the oven, however, you can let it cool and immediately refrigerate to eat as a cold salad dish but eat within 24 hours..
