Name: Baked Salmon and Honey-glazed Sweet Potato with a Kale, Lentil and Spinach Salad
Yield: 1
Ingredients: 100ml white wine vinegar; 1 garlic clove, crushed; 6 toasted fennel seeds; 1 bay leaf; 50g caster sugar; 1 baby cucumber, finely sliced; 1 sweet potato, washed Olive oil Pinch salt; 1 tsp honey; 180g salmon fillet, skin on; 1 lemon, zest and juice; 30g kale; 30g spinach leaves; 200g mixed pulses; 10 black peppercorns, crushed; 200ml water Pinch of red pepper flakes

VMG Recipes