Everyone loves a tray bake – one tin, virtually no effort and max flavour – and this one is no exception. The great thing about this is you can assemble it all in the tray, cover with foil and park in the fridge ready to pop into the oven later on.
Bring the stylish versatility of enamelled cast iron into your home, with French-inspired cookware from Milo
Serves 4 | Calories per serving 520
- 4 x 120g salmon fillets
- 2 tbsp salt dissolved in approx. 500ml cold water
- 200g dried fine egg noodles
- 1 tbsp sesame oil
- 300g pak choy, washed and cut into long strips
- 3 tbsp soy sauce
- 1 tbsp runny honey
- Juice of 2 limes
- 3 tbsp water
- 30g fresh ginger, peeled and cut into thick sticks
- 1 large red chilli, deseeded and sliced
- Pre-heat the oven to 180˚C. In a large bowl, place the salmon fillets in the salted water and leave to brine for 10 minutes, this prevents the fillets oozing white stuff when they cook.
- Cook the noodles according to the packet instructions and toss with the sesame oil. Place the noodles in a baking dish (ideally with a lid) cover the noodles with the pak choy and then place the salmon fillets on top.
- Mix together the soy sauce, honey, lime juice and water in a small bowl and pour half over the salmon fillets.
- Top with the chopped ginger and chilli (if you have anyone who doesn’t like heat just leave the chilli off their piece of fish).
- Place the lid on the baking dish or cover with foil, making sure it’s a snug fit so the salmon steams as well as bakes.
- Bake for 20 minutes.
- Pour the remaining soy mixture over the fish before serving.
Forks N' Roses granted permission by Sam Rice, Food & Health Writer