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    • Black Treacle Seared Salmon

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 299; Fat 17g; Carbs 0g; Sugars 5.1g; Protein 21g; Sodium 1g
    The acidity in lemon juice helps balance the sweetness of the treacle and mustard seasoning, making them more appetizing. The citrus flavours go well with the richness of salmon.
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    Ingredients

    • 1 onion, diced
    • 2 cloves garlic
    • 1/2 cup treacle
    • 1/4 cup cider vinegar
    • 1 tablespoon chopped oregano

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Pour the sauce over the fish. Add the lemon wedges and cover the pan.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve with baked new potatoes, steamed rice and your choice of green vegetables.