Sticky Japanese Salmon Tray Bake
Recipe: #33991
December 29, 2019
Categories: Salmon, Asparagus, Sweet Potato/Yam, Japanese, Oven Bake, Gluten-Free, Kosher, No Eggs, Non-Dairy, Salmon Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (449.1 g)
- Calories 534.3
- Total Fat - 24.5 g
- Saturated Fat - 7.2 g
- Cholesterol - 139.1 mg
- Sodium - 747.4 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 4.4 g
- Sugars - 8.5 g
- Protein - 50.8 g
- Calcium - 84.7 mg
- Iron - 7.3 mg
- Vitamin C - 26 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper and then arrange the sweet potato wedges on the prepared tray and spray with oil and bake for 30 minutes or until tender.
Step 2
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 then transfer to a heatproof bowl and set aside, stirring occasionally, until slightly cooled. and then stir in the lime juice.
Step 3
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 then arrange the asparagus, broccolini and tomatoes around the salmon.
Step 4
Bake for 15 minutes, drizzling salmon with remaining mirin mixture every 5 minutes.
Step 5
Sprinkle with toasted sesame seeds and serve with rice.
Tips
No special items needed.