Start eating clean with a simple yet delicious single tray recipe from Matilda's chef Vini Capovilla.
Serves 4
1 hr
Ingredients
For the salmon:
For the vegetables:
For the bowl:
- 4 tbs white miso paste
- 2 tbs mirin
- ½ tsp roasted sesame oil
- Juice of 2 limes, plus extra to serve
- 4 skin-on salmon fillets, no bones or scales
For the vegetables:
- 2 sweet potatoes, washed
- 8 broccolini stems, washed
- 1 tbs extra-virgin olive oil
- Sesame seeds, toasted, to serve
- Sriracha (optional), to serve
For the bowl:
- 200g pumpkin, peeled and cut into 2cm cubes
- ½ purple cabbage, washed and shredded
- 1 tbs olive oil
- 4 radishes, sliced
- 2 cucumber, sliced
- 200g edamame beans, cooked and shelled
- 1 avocado, peeled and sliced
- 2 leaves of nori seaweed, cut into thin strips
Method
1
Preheat the oven to 220ºC (200ºC fanforced). Wrap the washed sweet potatoes separately in foil. Place them on a baking tray and roast in the oven on the bottom shelf for 10 minutes.
2
Coat the broccolini lightly with olive oil and season to taste with sea salt and freshly ground black pepper
3
Add the broccolini to the same tray as the sweet potato and cook both for a further 20 minutes, or until the sweet potato is soft and the broccolini is lightly charred.
4
Combine the miso paste, mirin, sesame oil and lime juice in a small bowl and rub it on the salmon. Place the salmon, skin side down, on another tray lined with baking paper. Roast in the oven on the top shelf for 15 minutes, or until the fish is cooked through.
5
Serve the fish hot with the toasted sesame seeds, extra lime and sriracha, if desired.
