Sticky Japanese Salmon Tray Bake
Created by ImPat on December 29, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #33991
Ingredients
- 500 grams sweet potatoes (small and cut into wedges)
- 2 tablespoons mirin
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, fresh
- 4 (600 grams) skinless salmon fillets
- 1 bunch (320 grams) asparagus, trimmed (halved lengthways if thick)
- 200 grams broccolini, trimmed (1 bunch)
- 200 grams grape tomatoes
- 2 teaspoons sesame seeds (toasted, to serve)
How to Make
-
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.
Nutritional Facts
- 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