1 large carrot, peeled and thinly sliced into matchsticks
6 spring onions, trimmed and thinly sliced into matchsticks
10 radishes, thinly sliced
A bunch of coriander, leaves finely chopped
For the Hoisin Dressing
3 tbsp sunflower oil
½ tsp toasted sesame oil
1 tbsp pickled ginger from a jar, finely chopped
2 tbsp hoisin sauce
1 tbsp rice or white vinegar
2 tsp dark soy sauce
Juice of ½ lime
2 tsp caster sugar
For the Sweet Chilli Sauce
115g mayonnaise
2 tbsp sweet chilli sauce
3 tbsp coriander leaves, finely chopped
Instructions
1
Preheat the oven to 180°C/ 160°C fan/gas mark 4. Line a large roasting tin with buttered foil.
2
Place the salmon on the foil. Season and scatter round the root ginger and lemon, fold over the foil and seal.
3
Bake for 25 to 30 minutes, until just cooked. Take from the oven and leave to become cold in the sealed foil parcel.
4
Thinly slice the mangetout. Blanch in boiling salted water for 2 minutes. Drain and refresh in cold water. Cut the cucumber halves into crescent-shaped slices.
5
Place the mangetout and cucumber in a bowl with the other vegetables and half of the coriander.
6
Mix the dressing ingredients in a jug. Pour over the vegetables and mix.
7
Mix the chilli sauce ingredients in a small bowl.
8
Place the salmon on a platter, discarding the ginger and lemon. Arrange a line of vegetables along the centre of the fish. Serve the rest in a bowl with the chilli sauce.
Mary's Tips
1
Salmon can be cooked up to 6 hours ahead, serve on the same day. Dressing and sauce can be made up to 4 days ahead.
2
Tip the vegetables in the dressing just before serving. If you dress them too early, the vegetables will lose their crispness.
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