As the weather hots up, I’m always looking for ways to spend less time slaving over a hot stove. But continuous salads aren’t the answer. Traybakes often are (or sheet pan dinners, as our friends across the pond like to call them).
It always amazes me that countries with warmer climates seem to have cuisines that include lots of chili and spice. Surely chillies set you on fire when you’re already hot? But look at India, Thailand, Vietnam, Jamaica and the Caribbean.
So this spicy salmon traybake is perfect fodder to feed family and friends on a sunny weekend. Marinade the salmon in the morning, go out and make the most of the rays. Then simply whack the salmon in the oven over some veg to bake, while you lazily enjoy a refreshing G&T or Pimms out in the garden.
You could even wrap everything up in double aluminium foil and throw it onto the BBQ.
A perfect balmy evening.
Easy Oriental Salmon Traybake (serves 5-6 – GF LC RSF)
750-950 gr salmon, preferably 1 or 2 fat loin pieces, else skinless portions
For the marinade:
2-3 garlic cloves
a good thumb of ginger
1 fresh red chilli or 1 tsp Sambal Oelek
juice of a lime
a small handful of fresh coriander, chopped
leaves from 2-3 sprigs of fresh mint, chopped
1 tbsp mirin or Chinese rice wine
1 tbsp ketjap manis or soy sauce (or tamari to keep this gluten free)
1 tbsp fish sauce
1 fresh lemon grass, outer leaf removed and finely sliced
1/2 tbsp honey or coconut palm sugar (maybe a little more if using tamari or soy sauce instead of ketjap manis)
For the vegetables:
2-3 pak choi depending on size, halved
200 gr mange tout or sugar snap peas
200 gr baby sweetcorn
1 large red pepper, deseeded and thinly sliced
For the drizzle: 1 tbsp each of toasted sesame oil, ketjap manis or soy sauce/tamari and fish sauce
For the optional garnish: fresh coriander and mint, thinly sliced chili and spring onion
For serving: rice, quinoa, noodles or a salad (optional)
Blend together the marinade ingredients in a mini food processor or pestle and mortar until fairly smooth. Coat the salmon in the marinade and set aside anywhere from anything from 30 mins to 24 hrs. I left mine in for 48 hrs and it was beautiful)
Wash the vegetables and shake them dry.
Preheat the oven to 190 C.
Spread the vegetables out onto a large baking tray. Drizzle with the dressing and toss to coat. Bake for 15 mins or so.
Lay the salmon in the tray on top of the vegetables. Bake for 10-15 mins or until done to your liking. You may want to flash the whole thing under a hot grill to colour tor the last few minutes.
Portion up the salmon and either serve family style in the oven dish for people to help themselves or divide over plates. Spoon over any pan juices.
Garnish with thinly sliced chilies, sliced spring onions and fresh herbs to serve.