Salmon and raspberry, a match made in heaven! Who would have thought? This dish is special enough for a dinner party but so easy to prepare it is also perfect for a midweek meal.
Salmon with Raspberry glaze
3 level tbsp Streamline Seedless Raspberry Jam (45g) 1 clove garlic, crushed 1 shallot, thinly sliced (40g) 1 tbsp red wine 2 salmon fillets (280g) 2 heads chicory, halved lengthways (250g) 2 tsp olive oil 1 tbsp chopped parsley
- Preheat the oven to 200oC (180oC if a fan oven), gas mark 6.
- Mix the jam with the garlic, shallot and wine. Place the salmon in a small roasting tin and spoon over the glaze. Roast for 20 minutes until just cooked through.
- Drizzle the chicory with oil and place cut side down on a hot griddle pan and cook for 1-2 minutes each side.
- Serve the chicory topped with the salmon, raspberry glaze and a sprinkle of parsley.