Ingredients (serves 1)
180g fillet salmon
150g red chard
1 tsp olive oil for frying
a few leaves of mint for garnish
For the sauce (makes 4 portions)
handful of fresh mint
Nutrition Info (serves one, with one portion of sauce)
Dietary Fibre: 5g
- Chop the rhubarb into 5cm lengths. Put the rhubarb, blackcurrants, butter and honey into a saucepan and cook down for about 10 minutes over a medium heat. Add the mint, roughly torn and stir in. Set aside with the lid on to keep warm.
- Pan-fry the salmon over a medium heat in the olive oil. Remove onto a plate.
- In the same oil, quickly pan-fry the chard for about two minutes.
- Serve the salmon on a bed of chard, topped with the rhubarb and blackcurrant sauce. Garnish with mint.