Side of Salmon with Hoisin Vegetables

Serves: 10
A side of salmon is so impressive for a party. This recipe has a few parts to it but is very easy and has wonderful East Asian flavours.

Ingredients

  • Butter, for greasing
  • 1.25kg side of salmon, skinned
  • Salt and black pepper
  • 5cm piece of fresh root ginger, peeled and sliced
  • 1 lemon, sliced
  • 15g mangetout
  • 1 cucumber, peeled, cut in half and deseeded
  • 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.
  • 3
    Not suitable for freezing.

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