Mary Berry's Thai salmon traybake is a quick and easy fish dish full of flavour, ready in just 25 minutes. The recipe serves six and takes under 30 minutes to prepare.
A Simple Yet Flavourful Dish
The culinary icon is known for her fish creations, including a fish pie, kedgeree, and baked salmon with a Parmesan crust. This Thai-style traybake with roasted vegetables is highlighted for its ease, quick preparation, and taste.
Mary recommends serving the dish, which she describes as "full of flavour," with steamed or boiled rice to make it a heartier meal.
Ingredients for the Traybake
The recipe calls for a 400ml tin of full-fat coconut milk, two tablespoons of Thai red curry paste, one finely diced fresh red chilli, one crushed garlic clove, a two-and-a-half-inch piece of grated fresh root ginger, the juice of two limes, and two teaspoons of fish sauce.
Vegetables include one cauliflower cut into small florets, two Romano peppers cut into large pieces, three peeled and halved banana shallots, and 150g of baby courgettes sliced thinly on the diagonal. Six small salmon fillets with skin removed are also needed, along with two tablespoons of sunflower oil, one tablespoon of runny honey, and a bunch of chopped Thai basil or fresh coriander.
Method and Cooking Tips
Heat the oven to 220°C/200°C Fan/Gas 7. Combine the coconut milk, Thai paste, chilli, garlic, ginger, lime juice, and fish sauce in a small bowl, seasoning with salt and pepper.
Scatter the cauliflower, peppers, and shallots into a large roasting tin, add one tablespoon of oil, and stir. Pour half the coconut mixture over the vegetables, season, drizzle with honey, and roast for 12 to 15 minutes until golden brown.
Toss the courgettes in the remaining oil, add them along with the salmon to the tin, and spoon over the rest of the coconut mixture. Return to the oven for a further 10 minutes, or until the fish is just cooked through.
Cooking times vary as salmon fillets differ in size and thickness. Cook until the fish just begins to flake when tested gently with a fork. Sprinkle with Thai basil and serve immediately.
