One-tray Asian salmon with edamame & little gem
I’m often asked for recipe ideas for midweek entertaining – dishes that can be prepared in advance and just popped in the oven when you get home from work.
This salmon recipe is so simple but really flavoursome and incidentally healthy - good for your January resolutions. Best of all you can prepare it all the day before, cling film it and leave it the fridge overnight.
For the marinade:
4 tbsp soy sauce
3 tbsp coconut oil, melted
3 tbsp maple syrup
4 garlic cloves, peeled & finely chopped
2 inches of ginger, peeled & grated
2 x limes, zested & juiced
1red chilli, finely chopped (more if you like it spicier)
For the rest of the dish:
4 salmon fillets
400g frozen, podded edamame beans (you can buy these frozen in bags like peas)
2 little gem lettuces, quartered
1 bunch of spring onions, sliced
1 tbsp sesame seeds
Small bunch of coriander, chopped
Mix together all of the marinade ingredients with a fork, pour over the salmon fillets and set aside.
Put the frozen edamame beans and little gem lettuce quarters into an ovenproof tray/dish dish and sprinkle over the sliced spring onions. Remove the salmon fillets from the marinade and sit them on top of the vegetables, equally spaced.
Finally, pour the rest of the marinade over the salmon and vegetables and refrigerate until you are ready to cook.
Preheat your oven to 200C and cook for 15-20mins. Remove from the oven and sprinkle with sesame seeds and chopped coriander. Serve with quinoa, rice or noodles, making sure to spoon the delicious juices over the fish when serving!