Mary Berry’s Thai-style salmon traybake with roasted vegetables is a quick and easy midweek meal for all that’s packed and full of flavour – and it’s perfect for fish lovers
Mary Berry, the culinary queen, is famed for her outstanding fish dishes. Her top-rated fish recipes include a mouth-watering fish pie, a delightful kedgeree, and a baked salmon with a parmesan crust that’s simply irresistible.
Another dish that deserves recognition for its simplicity, speed and flavour is her Thai-style salmon traybake with roasted vegetables. This recipe, which is for six, takes under 30 minutes to prepare and 25 minutes to cook.
To make it a more substantial meal, Mary suggests serving this dish that’s “full of flavour” with some steamed or boiled rice.
READ MORE: Simple Aldi hack means you can instantly check if an avocado is ripeREAD MORE: UK’s ‘prettiest’ village is even more stunning during autumn
Ingredients
- 400ml tin full-fat coconut milk
- Two tablespoons Thai red curry paste
- One fresh red chilli, finely diced
- One large garlic clove, crushed
- Two and a-half-inch piece fresh root ginger, peeled, coarsely grated and then finely chopped
- Two limes, juice only
- Two teaspoons fish sauce
- One cauliflower, cut into small florets
- Two Romano peppers, seeds removed, cut into large pieces
- Three banana shallots, peeled and halved
- Two tablespoons sunflower oil
- One tablespoon of runny honey
- 150g baby courgettes, sliced thinly on the diagonal
- Six small salmon fillets, skin removed
- Bunch of Thai basil or fresh coriander, chopped
- Salt and freshly ground black pepper
Method
Begin by preheating the oven to 220C/200C Fan/Gas 7. Then mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.
Next, toss the cauliflower, peppers and shallots into a large roasting tin, add a tablespoon of oil and give it a good stir, reports the Express. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey before popping it in the oven for 12 to 15 minutes, or until the veggies start to brown.
Then, mix the courgettes with the remaining oil, add them and the salmon to the tin and spoon over the rest of the coconut mixture. Give it all another roast in the tray for an additional 10 minutes, or until the fish is just cooked through.
Remember, every piece of salmon is unique in type and thickness, so the cooking time will vary each time you prepare it. Cook the salmon until it begins to flake when gently prodded with a fork (the pieces of flesh should separate easily).
Finally, sprinkle over the Thai basil and serve it up straight away.
Help us improve our content by completing the survey below. We’d love to hear from you!
