This traybake was ready in no time! I even surprised myself at how fast it took me to make it! Marinade the salmon the night before or the morning of. Lay everything out on a flat tray and bake for 10-12 minutes at 200 degrees. Serve with rice or noodles or up the vegetables and toss through some baby spinach.
I buy my salmon from Akaroa Salmon on Pope Street. I got a small side of salmon for $21 and it weighed about 550g. Plenty for 4 adults, especially you add some edamame beans in too.
Because this is roasted, choose vegetables that can take a bit of heat in the oven but cook in 10-12 minutes. I used cabbage and brussels and then added bok choy heads and edamame beans for the last 2-3 minutes. A broccoli head cut into quarters or sprouting broccoli would be good too.
A photos above show the process.
2 T soy
2 T mirin
2 T maple
½ T fresh grated ginger
1 tsp sesame oil
Marinade the salmon pieces in the five ingredients above. Leave for as long as possible.
half a cabbage cut into 4 wedges
a handful of small brussel sprouts, cut in half
4 small heads of bok choy, washed well
1/2-1 cup edamame beans
sesame seeds to sprinkle if you wish
rice or noodles to serve
Lime mayo - 4 T mayo, zest and juice of a lime, salt and pepper. Mix well.
Place the cabbage wedges and brussels on a large tray. Drizzle the tray with olive oil and season the vegetables. Remove the salmon from the marinade (keep the marinade to pour over) Place on the tray. I made sure there was some oil where I wanted to put the salmon encase it stuck then added the salmon pieces leaving gaps for any vegetables you may be adding closer to the end.
Roast at 200 for 8-10 minutes then throw on the bok choy and all the extra marinade and the sesame seeds. Roast for another 2-4 minutes or until the vegetables are wilted.
Serve with rice or noodles and the lime mayo. Spoon over the tray juices.
I also served it with lime wedges and a little extra soy.
You could use tofu but maybe double the marinade as tofu sucks it up.