Phil Vickery's 20 minute miso salmon traybake
Phil’s in the kitchen with the perfect fuss-free midweek dinner. He’s making his miso salmon traybake - which takes just 20 minutes from start to finish, and saves on the washing up!
20 minute baked miso salmon
4 x 150g middle salmon fillet skin on
150ml soy sauce
75ml rice wine vinegar
2 tbsp brown miso paste
1 tbsp toasted sesame oil
2 tbsp castor sugar
2 tsp finely chopped garlic
4 spring onions finely chopped
75g baby spinach leaves
1 pak choy, sliced thinly
150g frozen soya beans
150g frozen green beans
250g bean sprouts
Sticky rice, to serve
1. Preheat the oven to 220C, Gas 7.
2. Place the Mirin, soy, vinegar, miso paste, sesame oil, sugar and garlic together into a saucepan, mix well, and then bring to the boil.
3. Turn down the heat and boil the sauce until you have about roughly half. Remove from the heat and then add the spring onions.
4. Place the spinach, pak choi and beans into a bowl and mix with a little oil, then place evenly into a medium baking tray. Sprinkle the bean sprouts over the top.
5. Place the salmon fillets on top of the vegetable, leaving a gap in between each one.
6. Spoon half the sauce over the salmon fillets, then place the tray in the oven and cook for 10 minutes.
7. Spoon over half of the remaining sauce and cook for a further 5 minutes. Remove the baking tray and cover with foil and leave for 10 minutes to rest.
8. Lift off the foil and place the salmon onto plates. Stir up the vegetables and spoon over the fish then serve with the rest of the sauce and steamed sticky rice.