Asian Salmon Tray Bake with Sesame Rice

Asian Salmon Tray Bake with Sesame Rice

Ready in 30 minutes Serves 5
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, August 19, 2018.

Ingredients

Sesame Rice

  • 1½ cups jasmine rice
  • 2¼ cups water
  • ½ Tbsp sesame oil
  • 15g sesame seeds

Asian Sauce

  • 2 Tbsp makrut lime coconut sugar
  • 3 Tbsp mild sweet chilli sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil

Salmon

  • 600g salmon
  • ½ broccoli
  • 2 baby bok choy
  • 1 courgette
  • ½ Tbsp sesame oil
  • ¼-½ tsp fish sauce

To Serve

  • 25g chopped peanuts

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper.
  2. Combine rice, water, sesame oil and sesame seeds, and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Combine all Asian sauce ingredients in a small bowl and set aside.
  4. Pat salmon dry and remove any remaining pin bones. Cut into 4-5 pieces and set aside. Cut broccoli into small florets; separate bok choy leaves; slice courgette 1cm on an angle.
  5. Toss salmon and veggies on prepared tray with sesame oil. Drizzle over 3 Tbsp of Asian sauce and season. Bake salmon and veggies for 10-12 minutes, until veggies are tender and salmon is cooked to your liking. Set salmon aside to rest. Add fish sauce to veggies and toss to combine.
  6. Spoon ¾ cup of sesame rice onto plates and top with salmon and veggies. Drizzle over remaining Asian sauce and sprinkle with peanuts.

Nutritional Information

Energy 2537 kj
606 kcal
Protein 28.0g
Carbohydrate 43.8g
Fat 35.9g