Sticky Japanese Salmon Tray Bake

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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