Soy/Cassonade brown sugar glazed salmon

Étapes de la recette

1. Preheat the oven to 200°C.
2. Wash the citrus fruit and cut into thin slices.
3. Dissolve the la Perruche Cassonade brown sugar in the soy sauce using a small saucepan.
4. Bring to a boil, reduce by 1/3.
5. Place the salmon fillet on a baking sheet lined with baking paper.
6. Brush generously with soy/brown sugar glaze using a brush.
7. Arrange the citrus slices on top and bake for 15 minutes.
8. Once out of the oven, brush the salmon again and sprinkle with sesame seeds.
9. Serve hot.