Get ready to taste this delicious Mary Berry Asian Salmon with Hoisin Slaw recipe. This dish combines succulent salmon with a flavorful hoisin dressing and fresh vegetables. Whether you love Asian recipes or not, this recipe is a perfect balance of flavours and textures that will leave you craving more.
Prep: 15 mins Total: 50 mins Yields: 10
RELATED:
Why you’ll like it
Here are a few reasons why you should give this Mary Berry Salmon with Hoisin Vegetables recipe a try:
- Captivating flavours. The combination of flavours is simply irresistible. 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 out the flavours and adding an extra layer of deliciousness.
- Packed with nutrients. The dish is packed with nutritious ingredients like mangetout, cucumber, carrot, and radishes, making it a healthy choice for a satisfying meal.
- Mary makes it easy. The recipe is taken from the book “Mary Makes It Easy” and is easy to follow, allowing you to create a restaurant-quality dish in the comfort of your own kitchen.
- Versatile. It’s a versatile recipe that can be enjoyed for lunch or dinner, whether you’re cooking for yourself or entertaining guests.
Mary Berry Hoisin Glazed Salmon Recipe
What is Mary Berry Salmon with Hoisin Slaw?
This recipe features a side of salmon that is baked to perfection 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 a delectable hoisin dressing. To add a little kick, a sweet chilli sauce is also served on the side. This dish is a true delight for seafood lovers and those who appreciate a burst of Asian-inspired flavours.
This recipe takes inspiration from the original “Asian Salmon Fillet with Vegetables” recipe but adds a unique twist with the addition of a hoisin dressing. The hoisin dressing brings a rich and savoury flavour to the dish, complementing the natural sweetness of the salmon and the freshness of the vegetables. It’s a delightful variation that elevates the overall taste experience.
Ingredients
- Butter for greasing
- Salmon fillet – 1.25kg (2lb 12oz) side of salmon, skinned
- Fresh ginger – 5cm (2in) piece of fresh root ginger, peeled and sliced
- Lemon – 1 lemon, sliced
- Mangetout – 115g (4oz) mangetout
- Cucumber – 1 cucumber, peeled, cut in half and deseeded
- Carrot – 1 large carrot, peeled and thinly sliced into matchsticks
- Spring onions – 6 spring onions, trimmed and thinly sliced into matchsticks
- Radishes – 10 radishes, thinly sliced
- Coriander – bunch of coriander, leaves finely chopped
For the hoisin dressing:
- Sunflower oil – 3 tablespoons sunflower oil
- Sesame oil – ½ teaspoon toasted sesame oil
- Pickled ginger – 1 tablespoon pickled ginger from a jar, finely chopped
- Hoisin sauce – 2 tablespoon hoisin sauce
- White vinegar – 1 tablespoon rice or white vinegar
- Soy sauce – 2 teaspoons dark soy sauce
- Lime juice – juice of ½ lime
- Caster sugar – 2 teaspoon caster sugar
For the sweet chilli sauce:
- Mayonnaise – 115g (4oz) mayonnaise
- Chilli sauce – 2 tbsp sweet chilli sauce
- Coriander – 3 tbsp coriander leaves, finely chopped
How to make Mary Berry Salmon with Hoisin Slaw
- Preheat the oven and grease the roasting tin. 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.
- Dress and bake the salmon. 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.
- Prepare the hoisin slaw. 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.
- For the hoisin slaw dressing. Prepare the hoisin dressing by mixing the specified ingredients in a jug. Pour this dressing over the vegetables, ensuring an even coating.
- For the sweet chilli sauce. Combine the listed ingredients in a small bowl, incorporating the remaining coriander.
- Serve. 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.
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.
- Note that this dish is not suitable for freezing.
Variations
- Swap the vegetables with another Mary Berry salad: Replace the vegetables and dressing with Mary Berry Coleslaw with Sweet Chilli Sauce or Mary Berry Potato Salad with Salmon and Prawns
- Teriyaki-Glazed Salmon: Instead of hoisin dressing, marinate the salmon in a homemade or store-bought teriyaki sauce. Grill or bake the salmon until it’s cooked to your liking, and serve it with the same fresh vegetable medley.
- 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.
- Soy-Glazed Salmon: Swap hoisin for a soy sauce-based glaze. Brush the salmon with a mixture of soy sauce, honey, and garlic, then grill or bake. Pair it with the same vegetable salad, and add crushed roasted peanuts for extra crunch.
- Sesame-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.
- Citrus-Glazed Salmon: Opt for a citrus glaze by combining orange juice, honey, and a hint of Dijon mustard. Glaze the salmon and broil or bake until it’s caramelized and flaky. The zesty flavours complement the vegetable medley.
- 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.
- Tandoori-Spiced Salmon: Marinate the salmon in tandoori spice mix and yoghurt, then grill or bake it. Serve with a cooling cucumber raita and the vegetable medley for a fusion of flavours.
- Balsamic-Glazed Salmon: Replace hoisin with a balsamic vinegar glaze. Glaze the salmon and roast it in the oven. Accompany it with the fresh vegetable mix and drizzle with a balsamic reduction.
How to serve Mary Berry Asian Salmon?
This Mary Berry Salmon with Hoisin Slaw recipe is best served fresh and can be enjoyed on its own as a complete meal. However, if you’d like to add some extra elements to your dining experience, consider serving it with steamed rice or noodles for a more substantial meal. You can also pair it with a side of steamed bok choy or stir-fried Asian greens to add some extra freshness and crunch.
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.
You might like more…
- Jamie Oliver Miso Salmon with Green Tea
- Mary Berry Gravadlax Recipe
- Red Salmon Curry with Goji Berries
Mary Berry Hoisin Slaw Salmon
Ingredients
- Butter, for greasing
- 1.25kg (2lb 12oz) side of salmon, skinned
- 5cm (2in) piece of fresh root ginger, peeled and sliced
- 1 lemon, sliced
For the hoisin slaw
- 115 (4oz) 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
- 1/2 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
- Juice of 1/2 lime
- 2 teaspoons caster sugar
For the sweet chilli sauce:
- 115g (4oz) mayonnaise
- 2 tbsp sweet chilli sauce
- 3 tbsp coriander leaves, finely chopped
Instructions
- Preheat the oven and grease the roasting tin. 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.
- Dress and bake the salmon. 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.
- Prepare the slaw. 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.
- For the hoisin slaw dressing. Prepare the hoisin dressing by mixing the specified ingredients in a jug. Pour this dressing over the vegetables, ensuring an even coating.
- For the sweet chilli sauce. Combine the listed ingredients in a small bowl, incorporating the remaining coriander.
- Serve. 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.
Notes
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.
