I cannot tell you how many people have tried my Thai Chicken Traybake. It’s been my most popular recipe to date, which is fantastic! Here is a similar recipe using Salmon, but any white firm fish such as Pollock, Cod or Haddock would work well. As it’s spring and because of my love of delicious veg, I’ve added the tasty leeks from @blas_y_tir and some English asparagus. Serve with jasmine rice or noodles.
4 Salmon fillets
2 leeks - sliced into large chunks
8 Asparagus spears - washed and halved
Optional sesame seeds and coriander to serve
2 garlic cloves crushed
3 spring onions finely chopped
1 tablespoon grated ginger
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons maple syrup
1 red chilli
1 blade of lemongrass (outer tough leaves removed and finely chopped)
3 kaffir lime leaves finely chopped
Preheat the oven to 210 degrees.
Mix the marinade ingredients together in a bowl.
Add the leeks to a large roasting tray and pour over 2/3 of the marinade. Use the rest to marinate the salmon while the leeks cook. Roast for 20 minutes. Remove from the oven and add the asparagus and salmon. Pour over any marinade that is left. Season and roast for another 10-12 minutes. Sprinkle with sesame seeds and coriander. Serve with jasmine rice.