Roasted salmon w marmalade marinde.jpg      


2 tablespoon olive oil
3 tablespoon rice wine vinegar
3 tablespoon soy sauce
2 garlic clove, mince
4 – 6 Tbs marmalade jam
Ground black pepper to taste.

4 salmon fillet about 4 ounces each,
lightly rinse and pat dry

Vegetables ingredient to blend:
200 g spinach
150 g kale, cut and washed
50 g grated cheese of your choice, I use Parmesan
125 g blue berries, washed and dry
20 mussels, cooked and cool
2 eggs
2 Tbs plain flour
4-6 Tbs double cream
1/2 Tsp pepper
1 Tsp salt
Water to boil


In a small bowl mix all the ingredients for the marinade and pour over the salmon which you have put in a deep plate. Cover the plate with plastic wrap and transfer to the refrigerator for 1 hour.

Preheat oven 190 C. Put water in saucepan to boil the kale about 15 minutes then add in spinach to blanch 5 minutes. Drain and press out excess water. Blend all the vegetables ingredients to mix well. Pour into a baking tray to cook the blended vegetables for about 20 minutes.

Transfer the salmon to a baking sheet covered with aluminum foil. Generously spoon the marinade over the salmon. Bake the Salmon for about 12 -15 minutes. Depending on the thickness of your piece of salmon it might take more or less time.

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