The flavours are really brought out with this dish. The vege’s are fun and interesting and my daughter even ate Brussel Sprouts.
From: Forrest, Annette (Jun 2019) Too-Easy Tray Bakes in: Healthy Food Guide
- 2 cups small Brussels sprouts, trimmed, thinly sliced lengthways
- 3 bunches baby bok choy, trimmed, leaves separated
- 2 bunches broccolini, halved lengthways or 4 cups broccoli florets
- 2 spring onions, trimmed, cut into 5cm lengths
- ½ cup reduced-salt chicken stock
- 2½ tablespoons reduced-salt soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons brown sugar
- 4x 100g boneless, skinless salmon fillets
- 180g dried soba noodles
- ⅓ cup fresh coriander
- lime wedges, to serve
- sriracha or chilli sauce, to serve (optional)
- Preheat oven to 180°C/355°F. Into a large, deep roasting dish, layer Brussel sprouts, bok choy, broccolini and spring onions. Drizzle vegetables with stock. Cover dish tightly with tin foil and bake for 15 minutes.
- In a screw-top jar, shake soy sauce, peanut oil, sesame oil, garlic, ginger and sugar until well combined. Set aside.
- Carefully uncover the veges and place salmon on top. Drizzle salmon with soy dressing. Cover tightly with foil and cook for 15 minutes, or until salmon is just cooked through.
- Meanwhile, in a pot of boiling water, cook soba noodles following packet instructions. Drain and keep warm.
- Scatter bake with coriander and serve with noodles, lime wedges and a drizzle of sriracha, if using.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: