Everyone needs those dinners that can be prepped and popped into the oven in a matter of minutes. Well this Salmon Tray Bake is one of those. Bonus is it’s healthy and utterly delicious. Simply put, choose your mix of veg (here I use tenderstem broccoli, long beans and courgette). Whip up this quick Ottolenghi sauce (trust me this is worth the five minutes it takes to make). Top with salmon or trout (or any fish) fillets. And stick it in the oven.
This recipe is the third episode from my series 30 Days of Mediterranean Meals (see here). And it’s definitely one going on our regular weeknight dinner list!
But first, let me tell you about this sauce! I came across this sauce in Ottolenghi’s Simple, where it is served with green beans and tofu. It looked dark and sticky and full of flavour, and I knew I had to try it. Chraimeh is a spicy, tangy sauce with Middle Eastern/Northern African origins (thanks, Google). And it’s one of those sauces where pictures just don’t do it justice. You just NEED to try it. In terms of flavour profile, it ticks all the boxes – salt, acid, fat, and heat. You know how sweet chilli dorito’s are so flavour-packed it keeps you coming back for more? This sauce is equally morish (with much more wholesome ingredients).
I like to make a little bright and fresh dressing for the vegetables here, although they can equally be tossed in the chraimeh sauce. Serve this on top of some fluffy bulgar wheat to make a balanced, wholesome, fuss-free mid-week dinner.
Chraimeh Salmon and Greens Traybake
Ingredients
Chraimeh Sauce
- 1 tbsp fennel seeds, toasted
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil or any neutral flavoured oil
- 3 tbsp paprika
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3-4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 tsp honey
- 1/2 lemon, juice of alternatively lime
- 1/2 tsp salt
Salmon Traybake
- 4 salmon fillets alternatively trout
- 200g tenderstem brocolli
- 150g green beans, trimmed
- 2 baby fennel bulbs, sliced
- 3cm fresh ginger, grated
- 1 chilli, sliced
- 1 tsp toasted sesame oil
- ½ lemon, juiced
- ½ tsp honey
- 1 spring onion, finely sliced
Instructions
Chraimeh Sauce
- Toast the fennel seeds until aromatic.
- Place in bowl along with the oil, garlic and spices and mix to combine.
- Place in a medium sauté pan or skillet and cook for a few minutes until fragrant.
- Add the tomato paste, honey, lemon juice and salt.
- Stir in 1/2 cup water and cook for several minutes until bubbling and thickened.
Salmon Traybake
- Preheat the oven to 180℃. Boil the kettle.
- Place the brocolli in an () baking tray and sprinkle with salt. Pour over the boiling water to cover and let it sit for a minute. Drain.
- Add the green beans and sliced baby fennel to the dish. Drizzle with olive and and season with salt and pepper.
- Place the salmon fillets on top of the vegetables. Spoon over the chraimeh sauce. Bake for 15-20 minutes until the salmon is cooked but flakes apart easily.
- To make the dressing, mix together the sliced chilli, grated ginger, sesame oil, lemon juice, honey and spring onion.
- Remove from the oven and pour the dressing over the vegetables. Serve with your grain of choice (I like to serve a top a heap of fluffy bulgar wheat).
