Tangy Salmon with Pomegranate and pink leaf anti-oxidant salad

Deliciously light - Nutritiously satifying

Glaze: Juice of 1 lime , 2 tpns set honey, splash tamari sauce

Mix together and drench two fillets of salmon and wrap in baking paper.

Leave from 10 minutes while you prepare salad to an hour for deeper flavour.

Bake in preheated oven at 165 degrees for 20 minutes.

This reduces the damage to the oils.

Salad: Finely sliced radishes, purple chichory, dark purple

and pink salad leaves. Radish sprouts and pomegranate seeds.

Dressing: Keep this very light - Mix a splash of olive oil,

apple cider vinegar, a pinch of ground white pepper and splash of Tamari -

add a smal amout to salad.

Light on digestion, ideal for evening meal

Full of antioxidents which protect skin from aging.

and high in Omega3 fats which are vital for skin elasticity.

Choose responsibly sourced non-dyed salmon

You can use other fish or seafood with this recipe.

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​© Sam Bourne 2018