Hot Honey Salmon Traybake
Add this simple, flavour-packed salmon traybake to the very top of your list of go-to easy salmon midweek meals.
Introduction
This easy midweek meal is simple to put together, and the flavours and juices of the salmon baked with the vegetables and mixed with the hot honey glaze make it so tasty.
Ingredients
| 600g | salmon fillets |
| 6 cloves of | garlic |
| 150ml | honey |
| 3 tbsp | soy sauce |
| 1½ tsp | chilli flakes |
| 1½ tsp | smoked paprika |
| 2 | aubergines |
| 2 | red peppers |
| 2 | red onions |
| olive oil | |
| salt and pepper | |
| To serve: | |
|---|---|
| A handful of | fresh coriander |
| 3 | spring onions |
| 1 tbsp | sesame seeds |
| sliced red chilli |
Method
Cut the skin off the salmon and cut the fillets into small chunks. If using frozen fillets, defrost them first!
Grate 4 cloves of garlic. Put the grated garlic into a bowl with the honey, soy sauce, chilli flakes and smoked paprika.
Add the salmon chunks and let them marinate for at least 15 minutes.
Heat the oven to 200°C fan. Cut the aubergines, red peppers and red onions into chunks and spread them out on a large baking tray.
Spoon your salmon chunks on to a separate tray.
Drizzle the marinade from the bowl over the trays of veg and salmon, grate over the remaining 2 cloves of garlic, drizzle with oil and and season with salt and pepper.
Pop the veg into the oven for 30 minutes, taking the tray out halfway through and turning everything over. After 15 minutes put the salmon tray into the oven and cook with the veg for the final 15 minutes. Meanwhile chop the coriander and spring onions.
Serve on plates, sprinkled with the sesame seeds, coriander, spring onions and sliced red chilli.
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