This elegant yet easy to prepare dish pairs moist salmon fillets with a tangy kumquat relish.
Put the olive oil into an ovenproof dish. Put in salmon pieces. Add chopped shallots, garlic and sliced kumquats. Pour in chicken stock and white wine. Cover with aluminium foil and cook in oven for 6-8 minutes.
Take out and put salmon to one side, keep warm and covered.
Cook peas and beans separately whilst reducing stock. Refresh peas and beans in cold water, add to stock and season, add chives.
Meanwhile mince the kumquats with chives and add olive oil, season.
Put salmon into a bowl, pour stock and vegetables around. Put relish on top and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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