Asian Salmon Traybake
Ingredients – salmon and veg
2 salmon fillets (wild or organic)
2 tbsp sesame oil
300g broccoli, cut into florets
2 cloves garlic, minced or grated
Pinch of Himalayan salt & black pepper
240g packet of wholegrain rice
Ingredients – dressing
1-2 spring onions, finely chopped
1 ½ cm ginger, grated
1 small red chilli, finely chopped
1 tbsp fish sauce
2 tbsp olive oil
1 lime, zest and juice
Bunch of fresh coriander (approx. 20g), chopped
30g peanuts or cashews, roughly chopped, optional
1 large clove garlic, minced
Method
1. Preheat your oven to 200°C/400F/Gas Mark 6
2. If cooking the rice from scratch, place in a saucepan, fill with water, put onto
boil and let simmer for 20 minutes
3. Put broccoli florets in baking tray, scatter over the grated garlic, sprinkle over the oil and toss well to mix
4. Put salmon fillets ontop of broccoli, cover tin tightly with foil and bake in the
oven for 20 minutes, or until salmon is cooked.
5. Meanwhile make the dressing by adding all the ingredients to a small bowl
and set aside
6. Once the rice has cooked, drain and set aside a few moments
7. Add rice to salmon and broccoli for last few minutes of cooking
8. Remove from the oven and drizzle the dressing over the salmon, broccoli and rice. Serve and enjoy
