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salmon fillet with hoisin dressing vegetables

Mary Berry Salmon Tray bake with Hoisin And Asian Slaw

Caroline Sciberras
Mary Berry's Salmon Traybake is served with veggie slaw, dressed in soy sauce, ginger, hoisin, lime, and sweet chilli mayo.
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Servings 10 people
Calories 441 kcal

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.

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.