Healthy Food

Chef Ray: Asian Salmon & Super Greens Oven-Steamed Bake

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

Serves: 4

  • 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)
  1. 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.
  2. In a screw-top jar, shake soy sauce, peanut oil, sesame oil, garlic, ginger and sugar until well combined. Set aside.
  3. 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.
  4. Meanwhile, in a pot of boiling water, cook soba noodles following packet instructions. Drain and keep warm.
  5. 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:

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