Soy-blackened salmon with cucumber papardelle and orange and horseradish dressing

Method

1 Place the salmon fillets in a small bowl. Mix together the orange zest, 2tbsp of the soy sauce and half the horseradish and pour over the fish. Cover with clingfilm and leave in the fridge for ½hr to marinate.

2 Preheat the oven to 200°C (180°C fan) mark 6. Using a vegetable peeler, make thin ribbons of the cucumber and set aside. Combine the orange juice with the remaining soy sauce, remaining horseradish, the runny honey and toasted sesame oil
to make a dressing.

3 Tip the salmon and marinade on to a non-stick baking sheet. Bake in the oven for 10-15min, or until salmon is opaque and flakes when pushed with a knife. Reheat rice in a covered saucepan with a splash of water - ensure it's piping hot. Stir in most of the coriander and sesame seeds.

4 Melt the butter in a pan and add the cucumber ribbons. Fry for 5min until beginning to soften and turn golden.
Stir through orange segments and season.

5 Divide rice, salmon fillets and cucumber mixture between two plates. Spoon over dressing and garnish with remaining sesame seeds and coriander.

This recipe is part of the 'Love Your Leftovers' campaign, in association with the Good Housekeeping Institute and Sainsbury's