Monday, 18 November 2013

Oriental Salmon traybake

A traybake recipe says to me effortless cooking. I feel that my meal recipes have been few and far between for the last few weeks, so here is a great one to get back into the swing of things. I found the recipe on the BBC Goodfood website. I used broccoli stems instead of a head of broccoli. The comments on the website suggest parboiling the broccoli first otherwise it will be undercooked. The stems however were really lovely cooked this way, tinged brown and crispy, very like crispy seaweed from Chinese restaurants. I sprinkled on a few dried chilli flakes for extra flavour.

serves 4
4 skin-on salmon fillets
1 head broccoli, broken into florets
juice ½ lemon, ½ lemon quartered
small bunch spring onions, sliced
2 tbsp soy sauce

Heat oven to 180C. Put the salmon in a large roasting tin, leaving space between each fillet.
Wash and drain the broccoli and, while still a little wet, arrange in the tray around the fillets. Pour the lemon juice over everything, then add the lemon quarters.
Top with half the spring onions, drizzle with a little olive oil and put in the oven for 14 mins. Remove from the oven, sprinkle everything with the soy, then return to the oven for 4 mins more until the salmon is cooked through. Sprinkle with the remaining spring onions just before serving.

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