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Phil Vickery's miso salmon traybake

Phil Vickery is sharing his perfect lunchtime recipe, his miso salmon traybake packed full of flavour!

Miso Salmon Traybake

Serves: 4


4 x 150g middle salmon fillet, skin on200ml mirin150ml soy sauce75ml rice wine vinegar2 tbsp brown miso paste1 tbsp toasted sesame oil2 tbsp caster sugar2 tsp garlic, finely chopped 4 spring onions, finely chopped 75g baby spinach leaves1 pak choy, thinly sliced 150g frozen soya beans 150g frozen green beans 250g bean sprouts Sticky rice, to serve Fresh coriander, to garnish (optional)


1. Preheat the oven to 220C/gas mark 7. 

2. Place the mirin, soy, vinegar, miso paste, sesame oil, sugar and garlic together in a saucepan. Mix well and then bring to the boil. 

3. Turn down the heat and reduce the sauce by roughly half. Remove from the heat and then add the spring onions. 

4. Put the spinach, pak choi and beans into a bowl and mix with a little oil. Place evenly into a medium baking tray and sprinkle the bean sprouts over the top. 

5. Lay the salmon fillets on top of the vegetables, leaving a gap between each. Spoon half the sauce over the salmon fillets, then place the tray in the oven and cook for 10 minutes. 

6. Remove the tray from the oven, and drizzle over half of the remaining sauce, then return to the oven for a further 5 minutes. Take out the baking tray, cover with foil and leave for 10 minutes to rest. 

7. Lift off the foil and transfer the salmon onto plates. Stir up the vegetables and spoon over the fish, then serve with the rest of the sauce and some steamed sticky rice. 

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