About this recipe: Turn a fillet of salmon into something special with a super-fast sticky marinade and serve with wilted spinach, crushed butter beans from your cupboard and bread or new potatoes.
For salmon, use mackerel fillets.
*If you have time, leave the salmon to marinate overnight, ready to cook the next day.
*Add frozen spinach if fresh is not available, and cook according to the pack instructions.
Baked salmon with avocado salsa: Preheat the oven to 220°C (200°C fan oven), gas 7. Prepare the salmon and its marinade in a shallow ovenproof dish. Bake the salmon, uncovered, for 15 minutes or until it flakes easily and is browned in places. For the salsa, halve, stone and dice 2 avocados. Add 2 tbsp white wine vinegar, 2 tbsp chopped candied ginger and 1 crushed garlic clove. Snip 4 spring onions and the tender ends and leaves from 25g fresh coriander over the salsa. Mix lightly. Serve the salmon with the beans and spinach for the main recipe, with the salsa instead of the tomatoes.
Wash baby spinach in a colander, then cook it by pouring boiling water over it in the sink and leaving it to wilt. It only takes a few minutes and there's no pan to wash up.