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Serves: 4
Prep time: 25 mins
Total time:
Recipe photography by Ant Duncan
Recipe by Tamsin Burnett-Hall
Umami-rich miso and soy combine with ginger and brown sugar to make an incredibly moreish glaze for salmon, surrounded by a rainbow of roast root veg. Perfect for informal entertaining
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Fish Mains Gluten-free Salmon Dairy-free Savoury traybakes Root vegetables
Nutritional information (per serving)
Calories
639Kcal
Fat
35gr
Saturates
6gr
Carbs
40gr
Sugars
18gr
Protein
37gr
Salt
2.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 x 600g salmon fillet joint
- 2 tbsp miso paste* (we used red Miso Tasty)
- 2 tbsp light brown sugar
- 2 tbsp tamari or dark soy sauce*
- 1 tbsp rice vinegar
- 20g peeled root ginger, finely grated
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 600g baby salad potatoes
- 1 x 400g pack Chantenay carrots, trimmed
- 1½ tbsp vegetable oil
- 1 x 240g pack radishes
To serve
- 2 spring onions, sliced
- 2 tbsp chopped coriander
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Pat the salmon fillet dry with kitchen paper then place on a board or tray. Combine the miso paste, sugar, tamari or soy, vinegar, ginger and ½ tablespoon of sesame oil in a small bowl to make the glaze. Spread half of this over the salmon, scatter with half the sesame seeds and set aside to marinate while you prep and part-roast the veg.
- Halve the potatoes and any of the carrots that are on the larger side and add to a bowl with the vegetable oil, remaining sesame oil and some seasoning. You can prepare to this point several hours ahead (cover the salmon and keep it in the fridge).
- Spread the veg out on a large shallow roasting tray and roast for 15 minutes. Meanwhile, trim the radishes and toss with any oil that is left in the bowl, plus the remaining sesame seeds; set aside.
- When the 15 minutes are up, stir the radishes into the part-roasted vegetables then make space on the tray to add the glazed salmon side. Roast for 10 minutes then drizzle the rest of the glaze over the veg and salmon and roast for a final 5-10 minutes or until the salmon is cooked through but still juicy.
- Scatter the spring onions and coriander over the salmon to serve. *Check your miso is gluten-free, and use tamari not soy if required for gluten-free.
