Sweet Chilli Salmon Tray Bake

Sweet Chilli Salmon Tray Bake

  • Serves: 4

  • Prep Time: 10 minutes

  • Cooking Time: 20 minutes

Lychee Sweet Chilli Sauce

Lychee Sweet Chilli Sauce

$14.95
Regular price

Ingredients

  • 4 salmon fillets, skin on (about 150 g each)
  • 100 ml Lush Lychees Lychee Sweet Chilli Sauce
  • 1 tablespoon soy sauce
  • 300 g green beans, trimmed
  • 1 red capsicum, sliced
  • 1 tablespoon vegetable oil
  • 1 lime, cut into wedges
  • Fresh coriander, to serve

One tray, twenty minutes, no thinking. A weeknight dinner rather than party food.

Sweet chilli and salmon are a natural pair — the sugar in the sauce catches under the grill and the richness of the fish takes the sweetness without being overwhelmed. Everything cooks on one tray, so it is a genuine weeknight dinner rather than a project.

Method

  1. Heat the oven to 200°C (180°C fan) and line a large tray.

  2. Toss the beans and capsicum with the oil and a pinch of salt, spread over the tray and roast for 8 minutes.

  3. Stir the sweet chilli sauce and soy together.

  4. Push the vegetables to the edges and sit the salmon in the middle, skin side down. Spoon two-thirds of the glaze over the fillets.

  5. Roast 10–12 minutes, until the salmon flakes when pressed at the thickest point but is still faintly translucent in the centre.

  6. Spoon the remaining glaze over, squeeze a lime wedge across the tray, and scatter with coriander.

Tips

  • Salmon carries on cooking after it comes out. Pull it a minute before you think it is ready.

  • Works just as well with chicken thigh fillets — add 10 minutes to the cooking time.

  • Serve with rice and spoon the tray juices over it. That is where all the flavour ends up.
Sweet Chilli Salmon Tray Bake