Teriyaki Salmon Traybake
This teriyaki salmon traybake is a great one-pot dish packed with colourful
veggies including sweet potato, aubergine, broccoli, shiitake mushrooms and pak
choi. A delicious all in one traybake with so much colour, flavour and variety
that everyone will love it.
MAKES:
4
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 10 MINS
INGREDIENTS
3-4 medium sweet potatoes, about 850g, cut into 2-3cm chunks
1 aubergine, cut into 2cm pieces
2 tbsp. vegetable oil
1 head of broccoli, cut into florets (larger florets halved)
250 g shiitake mushrooms, halved
4 pak choi, quartered lengthways
4 fillets of salmon, about 125g each
20 g sesame seeds
2 spring onions, thinly sliced
Lime wedges, to serve
FOR THE TERIYAKI SAUCE
4 tbsp. soy sauce
2 tbsp. honey
1 mirin
1 tbsp. rice vinegar
1 tbsp. sesame oil
3 cm piece ginger, finely grated
1 garlic clove, crushed
DIRECTIONS
Preheat your oven to 220ºC (200º Fan). Add the sweet potato and aubergine to a
wide high sided baking tray, drizzle over half the oil and season with salt and
pepper. Toss to coat then roast for 30-35 minutes, turning over halfway through
cooking, until golden brown and soft.
Meanwhile, mix the ingredients for the teriyaki sauce together in a jug and set
aside.
Add the broccoli and mushrooms to the roasting tray with the remaining oil, toss
everything together and return to the oven until the broccoli is just tender and
turning golden, 15 minutes.
Remove the tray from the oven and lower the oven to 200ºC (180º fan). Add the
pak choi and carefully stir through the vegetables in the tray. Lay the salmon
pieces on top, pour the teriyaki sauce over everything then scatter the sesame
seeds on top. Return to the oven until the salmon is cooked through and the pak
choi is just tender, 12-15 minutes. Scatter the spring onion on top and serve
with lime wedges.