Seville Orange Marmalade and English Mustard Glazed Salmon Fillet
- 2 boneless salmon fillets, skin on
- 200g tenderstem broccoli
- 4 tbsp. Mrs Bridges Fine Cut Orange Marmalade
- 1 tbsp. Mrs Bridges Traditional English Mustard
- baby new potatoes (approx 5 per person)
- 4 tbsp. light olive oil
- 1 tbsp. butter
- 2 tbsp. almond flakes, toasted
Place the salmon fillets on a flat plate.
In a cup, combine and stir together the Mrs Bridges Fine Cut Orange Marmalade, Mrs Bridges Traditional English Mustard, and 2 tbsp. of olive oil.
Spoon the marmalade mixture over the salmon fillets so that the mixture coats the fish completely. Cover and allow to marinade for 30 minutes in the fridge.
Cook the potatoes, according to preference. Drain and set aside.
Steam or boil the tenderstem broccoli for approx. 3 minutes. Drain and set aside.
In a non-stick pan, heat up 2 tbsp. olive oil and 1 tbsp. butter to a high heat. Add the salmon fillets, skin side down. Sear and cook 2 minutes each side, adding the remaining marinade min to the cooking pan.
Once cooked, transfer the salmon fillets to your serving plates. Drizzle over the remaining cooking sauce. Serve with buttered new potatoes, and tenderstem broccoli sprinkled with the toasted almond flakes.