Sticky Japanese Salmon Tray Bake
Created by ImPat on September 6, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #33270
Ingredients
- 500 grams sweet potatoes (small ones cut into wedges)
- 2 tablespoons mirin
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 4 (600 grams) salmon fillets (4 skinless fillets)
- 320 grams asparagus, trimmed and halved lengthways if thick (1 bunch specified)
- 200 grams broccolini, trimmed (1 bunch specified)
- 200 grams tomatoes (grape)
- 2 teaspoons sesame seeds (toasted, to serve)
- Rice, to serve
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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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.
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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.
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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.
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Step 5: Bake for 15 minutes, drizzling salmon with remaining mirin mixture every 5 minutes.
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Step 6: Sprinkle with toasted sesame seeds and serve with rice.
Nutritional Facts
- 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