Sticky Japanese Salmon Tray Bake
Recipe: #33270
September 06, 2019
Categories: Salmon, Tomato, Sweet Potato/Yam, Japanese, Oven Bake, Gluten-Free, Kosher, No Eggs, Non-Dairy, Fresh Tomatoes, Salmon Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (446.4 g)
- Calories 594.8
- Total Fat - 29.4 g
- Saturated Fat - 5 g
- Cholesterol - 4.7 mg
- Sodium - 1371.6 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 14 g
- Sugars - 11.1 g
- Protein - 41.4 g
- Calcium - 214.5 mg
- Iron - 8.2 mg
- Vitamin C - 41.1 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Line a large baking tray with baking paper and arrange the sweet potato wedges on the prepared tray and spray with oil and bake for 30 minutes or until tender.
Step 3
Meanwhile, combine the mirin, maple syrup and soy sauce in a small saucepan over medium heat and bring to the boil and simmer for 3-5 minutes or until reduced by half and transfer to a heatproof bowl and set aside, stirring occasionally, until slightly cooled and then stir in the lime juice.
Step 4
Move the sweet potato to the edges of the tray and place the salmon in the centre and drizzle 1/3 of the mirin mixture over the salmon and arrange the asparagus, broccolini and tomatoes around the salmon.
Step 5
Bake for 15 minutes, drizzling salmon with remaining mirin mixture every 5 minutes.
Step 6
Sprinkle with toasted sesame seeds and serve with rice.
Tips
No special items needed.
0 Reviews
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