Ingredients

The following ingredients have 4 Servings
  • 4 salmon fillets, skin on, evenly sized
  • 1 tbsp coconut oil
  • 1 bunch broccolini, halved lengthways
  • 4 baby bok choy, halved lengthways
  • lime wedges, coriander and mint leaves, pickled ginger (optional) and <a href="https://www.goodfood.com.au/recipes/coconut-rice-recipe-20171218-h06jt0">coconut rice</a> (or plain rice), to serve
  • <b>Marinade</b>
  • 3 tbsp mirin
  • 3 tbsp sake
  • 165g (½ cup) white miso paste
  • 115g (⅓ cup) ginger marmalade
  • 3 tbsp dark sweet soy sauce (kecap manis)
  • 5cm-piece ginger, peeled and very finely sliced

Instruction

  • <p>1. Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.</p> <p>2. Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.</p> <p>3. Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.</p> <p>4. Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.</p> <p><a href="https://www.goodfood.com.au/recipes/news/sunshine-on-a-tray-four-new-traybakes-for-summer-20200122-h1l84u">More easy traybakes</a></p>