For a while I wondered what the obsession was with salmon. Don’t get it misconstrued, I do enjoy it but I usually stick to the classic smoked salmon and cream cheese bagel, so I rarely try it in any other form. However, strolling into Lidl after work, I saw two fillets laying in the fridge for £3.29, and I thought why not try something new – plus it was so affordable.
This week’s recipe is perfect for the cold weather – or Beast of the Eats – we have coming our way this weekend. It’s full of flavour, nutritious but super easy to make.
I decided to use the method of roasting to create this dish, as I always steam or flash fry my vegetables. What I enjoyed about this method is that, roasting is an easy way to add a savoury element to vegetables without the effort, it adds a smoky and charred flavour, and concentrates the flavour. For example, roasting brings out a slight bitterness in the brussels sprouts, which is balanced out with the sweetness of the carrots, and the crispy edges from the sweet potatoes.
Of course, with everything there should be balance – so always try different methods of cooking vegetables that retain the nutrients.
I hope you enjoy this week’s recipe and do share your roasting pictures with me!
Essie Eats x
WHAT YOU’LL NEED
- Baking tray
- Spray bottle for the oil (optional)
- Chopping board
- Saucepan (optional if you want to make the sauce)
For the vegetables
- 8 whole Mushrooms
- 2 sweet potatoes
- 8 Tenderstem broccolis
- 10 sprouts
- Salt and black pepper to taste
- 1 tsp red wine vinegar
- 1 tsp honey
For the Salmon:
- 2 fillets Smoked Salmon (Lidl is a great cheaper option)
- 2 garlic cloves
- Pinch of grated ginger
- ½ Scotch bonnet chopped
- ¼ lime
- 1 tsp. red wine vinegar
- 1 tsp. honey
- 1 tbsp. Soy sauce
- 2 tsp. Soy sauce
Prepping the salmon:
- In a bowl, add the soy sauce, garlic, ginger, chilli, lime and honey, then stir.
- Now add the salmon and cover with the marinade. Then leave to the side, whilst you prep the vegetables.
- Pre-heat the oven to 200c
- Chop the vegetables as you desire. (TIP: The vegetables I used have different textures, so they cooked at different paces. Therefore, I kept the vegetables separate so I could remove them as they cook. If you’re using more root vegetables, such as carrots, squash and parsnips, then you can mix them together)
- Cover the tray with tin foil and spray with a small amount of olive oil, then place your vegetables on the tray.
- To season, simply drizzle with olive oil (TIP: Or use a spray bottle, as this stops you from using too much oil), then sprinkle with salt and black pepper. Toss the vegetables with your fingers to make sure all the vegetables are covered.
- Now place in the oven and roast for 40 minutes, stirring every 15 to 10 minutes. (TIP: as I mentioned before, the softer vegetables cook quicker. For me, the broccoli cooked pretty fast, then the mushrooms. So just check the vegetables regularly to turn, and remove each item as they get ready. The sweet potatoes take the longest.)
- Once the vegetables have been in the oven for 20 minutes, add the salmon to a separate greased baking tray, and cook for 15 minutes. Check after 7 minutes to turn.
- Once the vegetables and salmon are ready, place on a plate to serve.
Optional: If you do not want to throw away the small marinade on the side, simply get a saucepan, add three tablespoons of water and cook on a low heat until it’s slightly reduce to a thick consistency.
Hope you enjoy!