Salmon and broccoli traybake with spring onion and chilli
Amount of people
Type of meal
Seafood included in this recipe
Fresh Norwegian Salmon Fillet
500gr salmon fillets
1 large red chilli, half chopped, half finely slice
1 bunch spring onions, chopped
5cm piece fresh ginger, grated
3 garlic cloves, grated
3 tbsp dark soy sauce
1½ tbsp rice wine vinegar
1 large broccoli head (around 300g), cut into florets
Cooking oil spray
Micro herbs or freshly picked small coriander leaves to serve
Mix the chopped chilli, half the chopped spring onions and the ginger, garlic, soy and rice wine vinegar in a large bowl. Add the salmon fillets and set aside to marinate for at least 15 minutes.
Heat the oven to 200°C/180°C. Line a shallow roasting tin with non-stick baking paper. Add the broccoli, spray with the cooking oil and cook in the oven for 15 minutes.
Push the broccoli to the sides of the roasting tin, put the salmon pieces in the middle of the tin, then drizzle with any marinade left in the bowl. Cook for another 12-15 minutes until the salmon is cooked to your liking. Sprinkle over the reserved spring onions, sliced chilli and micro herbs/coriander, then serve straightaway.