Baked Soy Glazed Salmon with Sweet Potato Fries and Roast Veg

Baked Soy Glazed Salmon with Sweet Potato Fries and Roast Veg

Welcome to my newest recipe series: 4 x Fish Friday! Over the next four Thursdays, I will be releasing a new fish recipe each week to help you feel more confident cooking fish and reap the incredible health benefits fish can have.

Fish is a very healthy protein source and oily fish such as salmon, mackerel and sardines have extra benefits for heart and brain health. But it can be a bit scary to cook! Many people either dont feel confident to cook fish at home, despite liking seafood dishes, or get stuck in a rut doing the same boring grilled salmon every week.

We are often afraid of fish being overcooked and dry, or undercooked and making us ill, or being off and smelling funny, that you need great knife skills or lots of time to get it right. But actually, cooking fish can be easy, straightforward and quick! Perfect for midweek dinners and enjoying the summer evenings.

So let’s get to it, we are kicking off with salmon fillets as a gentle introduction - but levelling by adding a delicious soy glaze and making it a full meal with gorgeous sweet potato fries and my favourite roast vegetables, packed with fibre and micronutrients.

Serves 4

Total cook and prep time approx 1 hour but not all of this is hands-on

Ingredients

2 Large /3 small sweet potatoes

2 Red peppers or 2 aubergine

1 Packet tenderstem broccoli or 1-2 courgettes –

Sauce :

3 Tbs Soy Sauce

3 Tbs Honey

1 garlic clove

A nub of ginger, about the same size as the garlic clove.  

1 Lemon

4 Salmon fillets

Optional – a drizzle of balsamic

Method

Preheat oven to 180 degrees.

Prepare the sweet pot: Wash, dry and cut into thin chips (leaving the skin on), and put into a tray.

Prepare the red pepper: Cut each into 6 wedges and pop into a try.

Drizzle both trays with a little oil and salt and pepper. Once the oven is at 180 degrees put both trays in and set a timer for 25 minutes.

While these are cooking, make the sauce in a small bowl/ramekin. Mix the soy sauce, honey, and juice of half the lemon. Peel and grate the garlic and ginger and add the to sauce. If you can’t grate the garlic and ginger, finely mince them as best as possible with a sharp knife. Mix everything well.

Put the salmon fillets into a small tray, at least an inch deep. Pour the dressing over and leave to marinade until the end of the 25-minute timer.

If using courgettes prep this now – cut in half and then each half into quarters. 

Once the timer goes off, take the red peppers out of the oven and pop the broccoli/courgettes on top. Put back into the oven. Put the tray of salmon into the oven at the same time.

The sweet potato stays in the whole time.

Reset your time for 15 minutes. Once the 15 minutes is up check if everything is cooked. If your sweet potato fries or salmon fillets are very thick they need another few minutes. You can check the salmon by using a small knife to cut into the thickest part of one fillet if it is not cooked through it will be a bit opaque. If it is cooked through it will be firm and no areas will be opaque.

 If using the balsamic vinegar drizzle it over the pepper and broccoli when you take them out of the oven.

Serve everything together, with the other half of the lemon squeezed over the salmon.