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Miso and ginger salmon traybake

Katrina Meynink
Katrina Meynink

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Miso-ginger salmon traybake.
Miso-ginger salmon traybake.Katrina Meynink

Try to use evenly sized salmon fillets where possible, to ensure even cooking time.

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Ingredients

  • 4 salmon fillets, skin on, evenly sized

  • 1 tbsp coconut oil

  • 1 bunch broccolini, halved lengthways

  • 4 baby bok choy, halved lengthways

  • lime wedges, coriander and mint leaves, pickled ginger (optional) and coconut rice (or plain rice), to serve

Marinade

  • 3 tbsp mirin

  • 3 tbsp sake

  • 165g (½ cup) white miso paste

  • 115g (⅓ cup) ginger marmalade

  • 3 tbsp dark sweet soy sauce (kecap manis)

  • 5cm-piece ginger, peeled and very finely sliced

Method

  1. 1. Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.

    2. Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.

    3. Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.

    4. Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.

    More easy traybakes

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/miso-and-ginger-salmon-traybake-20200128-h1ldr6.html