Recipes › Pak Choi › Roasted Salmon with Pak Choi, Lime and Chilli
Roasted Salmon with Pak Choi, Lime and Chilli
Salmon fillets and halved pak choi heads roast together on one tray in a zingy lime, fish sauce and chilli dressing that does double duty as a marinade and a dressing for serving. The pak choi softens at the base while the leaf tips catch and crisp slightly at the edges, and the whole tray smells extraordinary. One pan, barely any washing up, and ready in well under forty minutes.
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Ingredients
- 700 g Pak Choi, halved lengthways
- 4 salmon fillets, skin-on, pin-bonedor use sea bass or sea bream fillets
- 2 lime, zested and juiced
- 2 tbsp fish sauce
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 2 fresh red chilli, finely sliced, seeds removed if you prefer less heat
- 3 cloves garlic, finely grated
- 2 cm fresh ginger, peeled and finely grated
- 15 g fresh coriander, roughly chopped (optional)
Contains: fish, sesame.
Method
- Heat the oven to 220°C / 200°C fan / Gas 7. Line a large roasting tray with baking paper.
- Whisk together the lime zest, lime juice, fish sauce, sesame oil, honey, garlic, ginger and half the sliced chilli in a small bowl to make the dressing.
- Place the pak choi halves cut-side up on the roasting tray. Spoon over half the dressing, turning to coat. Roast in the preheated oven for 8 minutes.About 8 min
- Remove the tray from the oven. Push the pak choi to the edges and nestle the salmon fillets, skin-side down, in the centre of the tray. Spoon the remaining dressing over the salmon. Return to the oven for 10–12 minutes until the salmon is just cooked through — it should still be very slightly translucent in the very centre.About 12 min
- Scatter the remaining fresh chilli and the coriander, if using, over the tray and serve directly from the tray with jasmine rice or rice noodles.
Tips
- The oven must be fully up to temperature before the pak choi goes in — this is what gets you caramelisation rather than steaming.
- Do not overcook the salmon. At 220°C, 10–12 minutes is enough for a 150–180g fillet. Press the thickest part with your finger — it should give slightly but not feel raw and soft.
- If your pak choi is very large and the heads are thick, give it a 5-minute head start on its own before pushing it to the sides for the salmon.
Ring the changes
- Replace the salmon with 4 large king prawns per person, added in the last 5 minutes of cooking only — they cook very quickly.
- For a more substantial meal, cook 200g of vermicelli rice noodles according to the packet, toss with a little sesame oil, and serve as a base for the pak choi and salmon.
Keeping it
The salmon is best eaten on the day. Leftover pak choi will keep for 1 day in the fridge — eat it cold in a noodle salad rather than reheating.
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