Bonfire salmon

Served with a seasonal potato cake and drizzled in treacle sauce, this is the perfect dinner for a frosty bonfire night celebration.

Ingredients (serves 2)

2 fresh salmon fillets

2 medium sized potatoes

2 spring onions

1 egg

20g plain flour

2tbsp black treacle

2tbsp lemon juice

2tbsp soy sauce

Olive oil

Green vegetables to serve

Ground black pepper

Sea salt

Method

Place your salmon fillets on a baking tray in the centre of a preheated oven and cook for 20-25 minutes

For the potato cake, simply peel your spuds and boil until soft, before mashing and mixing in the beaten egg, flour and diced spring onion. Split the mixture into two and heat in a large frying pan along with 1 tablespoon of oil, turning until both sides are crisp and brown.

For the treacle sauce, mix together the black treacle, soy sauce and lemon juice in a saucepan, cooking for 1-2 minutes until sticky.

To serve, place the baked salmon fillets on top of the potato cake and drizzle with the treacle sauce. Perfect with a side of seasonal greens, such as cabbage of leeks.

Recipe courtesy of The Saucy Fish Co.