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Mary Berry Salmon Tray bake with Hoisin And Asian Slaw

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Calories: 441kcal|Fat: 1.4g|Carbohydrates: 7.7g|Protein: 30.6g |
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Mary Berry's Salmon Traybake is served with veggie slaw, dressed in soy sauce, ginger, hoisin, lime, and sweet chilli mayo.
salmon fillet with hoisin dressing vegetables
Mary Berry’s salmon traybake uses a side of salmon baked with slices of fresh root ginger and lemon. The salmon is then served with a vibrant mix of mangetout, cucumber, carrot, spring onions, radishes, and coriander, all tossed in an Asian dressing with hoisin sauce, soy sauce, ginger, rice vinegar and lime. To add a little kick, a sweet chilli mayo is also served on the side. This dish is one of the best Mary Berry salmon recipes and should be tried by anyone who loves Asian-inspired flavours.

Why you’ll like it

Here are a few reasons why you should give this Mary Berry Salmon with Hoisin Vegetables recipe a try:

  • Asian-inspired flavours. The salmon, ginger, lemon, and hoisin dressing create a harmonious blend that will leave your taste buds dancing. The sweet chilli sauce adds a delightful kick to the dish, balancing the flavours and adding an extra layer of deliciousness.
  • Packed with nutrients. The dish is packed with nutritious ingredients like salmon, mangetout, cucumber, carrot, and radishes, making it a healthy choice for a satisfying meal.
  • Simple traybake.  Baking the salmon is very easy and you may or may not prepare the Asian slaw and dressing from scratch if you’re in a hurry. You can serve it on a bed of rice with Mary Berry’s Sweet Chilli Mayo (see the ingredients). 

 

salmon fillet with hoisin dressing vegetables

Mary Berry Hoisin Glazed Salmon Recipe

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Author Caroline Sciberras
Servings 10 people
Calories 441
Fat: 1.4g|Carbohydrates: 7.7g|Protein: 30.6g

Description

Mary Berry's Salmon Traybake is served with veggie slaw, dressed in soy sauce, ginger, hoisin, lime, and sweet chilli mayo.

Ingredients

  • Butter for greasing
  • 1.25 kg (2lb 12oz) side of salmon, skinned
  • 5 cm 2 in piece of fresh root ginger, peeled and sliced
  • 1 lemon sliced

For the hoisin slaw

  • 115 g (4 oz) mangetout
  • 1 cucumber peeled, cut in half and deseeded
  • 1 large carrot peeled and thinly sliced into matchsticks
  • 6 spring onions trimmed and thinly sliced into matchsticks
  • 10 radishes thinly sliced
  • A bunch of coriander leaves finely chopped

For the hoisin dressing:

  • 3 tablespoons sunflower oil
  • ½ teaspoons toasted sesame oil
  • 1 tablespoon pickled ginger from a jar finely chopped
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice or white vinegar
  • 2 teaspoon dark soy sauce
  • ½ lime juiced
  • 2 teaspoons caster sugar

For the sweet chilli sauce:

  • 115 g (4oz) mayonnaise
  • 2 tablespoons sweet chilli sauce
  • 3 tablespoons coriander leaves finely chopped

Instructions

  • Begin by preheating your oven to 180°C/Fan 160°C/Gas 4. Line a generously sized roasting tin with a sheet of foil that has been lightly buttered.
  • Place the salmon in the centre of the foil, generously seasoning it with salt and freshly ground black pepper. Toss the sliced fresh root ginger and lemon slices around the salmon, then fold the foil over, sealing it securely to form a packet. Transfer this packet to the preheated oven and bake for approximately 25–30 minutes, or until the salmon is just cooked and displays an opaque appearance. Ensure that the foil packet remains tightly sealed. After baking, remove it from the oven and allow it to cool.
  • Next, thinly slice the mangetout, blanching them in boiling, salted water for 2 minutes. Drain and promptly cool them in cold water. Create crescent-shaped slices from the cucumber halves. In a spacious bowl, combine the mangetout, cucumber, and other vegetables, along with half of the chopped coriander.
  • Prepare the hoisin dressing by mixing the specified ingredients in a jug. Pour this dressing over the vegetables, ensuring an even coating.
  • Combine the listed ingredients in a small bowl, incorporating the remaining coriander.
  • Transfer the salmon to a serving platter, removing the ginger and lemon slices. Arrange a tidy line of vegetables down the centre of the salmon. The remaining vegetables can be presented in a separate bowl alongside the sweet chilli sauce.
You can prepare the salmon up to 6 hours in advance, but be sure to serve it on the same day. The dressing and sauce can be made up to 4 days ahead.
It’s best to toss the vegetables in the dressing just before serving to maintain their crispness. Dressing them too early may cause them to lose their texture.
Note that this dish is not suitable for freezing.

Tips

  • You can prepare the salmon up to 6 hours in advance, but be sure to serve it on the same day. The dressing and sauce can be made up to 4 days ahead.
  • It’s best to toss the vegetables in the dressing just before serving to maintain their crispness. Dressing them too early may cause them to lose their texture.

Variations

  • Thai-Style Coconut Salmon: For an exotic twist, replace the hoisin dressing with a coconut milk-based Thai curry sauce. Poach the salmon in the sauce until it flakes easily. Serve with a mixture of fresh Thai herbs and vegetables like basil, mint, and bean sprouts.
  • Salmon with Eastern Spices & Goji Berries: The Salmon Goji Curry is my favourite Thursday eve recipe and love to serve it over bulgur wheat for a Middle East / Turkish vibe. Though I pan fry the salmon, you can prepare the curry sauce and then pour it over the salmon before baking.
  • Maple Syrup Dijon Salmon: The recipe uses the air fryer but you can easily put it in a baking tray in the oven.
  • Panko Crusted Salmon: Coat the salmon fillet with a mixture of sesame seeds and panko breadcrumbs before baking or pan-searing. Instead of hoisin dressing, serve it with a drizzle of sesame oil and soy sauce. The nutty crust pairs well with the fresh veggies.
  • Miso-Glazed Salmon: Create a miso glaze using miso paste, mirin, and a touch of sugar. Glaze the salmon and grill or broil. Pair it with the vegetable salad and garnish with sliced scallions and toasted sesame seeds.

Storage Instructions

This dish is not suitable for freezing. However, if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Make sure to consume them within this time frame to ensure optimal freshness and taste.

How to serve Mary Berry Salmon Traybake?

This salmon recipe with Hoisin Asian Slaw is best served fresh. However, if you’d like to change or add something to the recipe I always suggest steamed rice or noodles which are the base of any Asian-inspired dish.  Additionally, when eating fish Asians love to pair it with a side of steamed bok choy or stir-fried Asian greens to add some extra freshness and crunch. 

If I’m short on veggies, I might skip the Asian slaw, but I always whip up Mary’s Sweet Chilli Mayo. For an extra touch of sophistication, I’ll occasionally borrow the Miso Sauce from Jamie Oliver’s Salmon Recipe.

Health Info

  • Calories: 441kcal
  • Sugar: 4.4g
  • Sodium: 266.9mg
  • Fat: 1.4g
  • Carbohydrates: 7.7g
  • Fiber: 1.4g
  • Protein: 30.6g

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