Rukmini Iyer's Easy One-tin Salmon Recipe | Quick Midweek Traybake

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is budget-friendly.

Start by blanching tender stem broccoli in a bowl of boiling water for about 1 minute.

Drain the broccoli and set it aside.

In a bowl, mix together equal parts honey, sesame oil, and soy sauce to create a dressing for the salmon.

Add the blanched broccoli, a handful of frozen peas, asparagus, and sugar snap peas to a baking tin.

Drizzle about 1 tablespoon of sesame oil over the vegetables and season with salt, mixing to combine.

Lay the salmon fillets on top of the vegetables in the tin.

Pour a couple of teaspoons of the dressing over each salmon fillet, using lightly smoked salmon if preferred.

Place the baking tin in the oven preheated to 180°C (356°F) and roast for about 20-25 minutes.

While the salmon is roasting, prepare the spring onions by soaking them in cold water to reduce their bite and crisp them up.

Chop peanuts and squeeze juice from a lime for the dressing.

Grate about a thumb-sized piece of fresh red ginger into the dressing mixture.

Chop a red chili, removing seeds if desired, and set aside.

Once the salmon is done, remove it from the oven and drizzle the dressing over the salmon and vegetables.

Scatter the crispy spring onions, chopped peanuts, and red chili over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens