1-2 red chillies, finely chopped (adjust to taste)
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp smoked paprika
For the Vegetable Bed:
2 large onions, quartered
1 medium squash, sliced
3 medium potatoes, peeled and cubed
1-2 red chillies, sliced (adjust to taste)
250g small tomatoes (e.g., cherry or grape tomatoes), whole
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Prepare the Marinade:
In a bowl, mix honey, soy sauce, olive oil, lime juice, chopped chillies, garlic, ginger, and smoked paprika. Whisk until well combined.
Marinate the Salmon:
Place the salmon side on a large baking tray lined with parchment paper. Season both sides with salt and pepper.
Pour the honey chilli marinade over the salmon, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
Prepare the Vegetables:
Preheat your oven to 200°C (400°F).
In a large mixing bowl, toss the quartered onions, squash slices, potato cubes, sliced chillies, and whole small tomatoes with olive oil, salt, and pepper.
Spread the vegetables evenly on a separate baking tray lined with parchment paper.
Roast the Vegetables:
Place the tray with the vegetables in the preheated oven and roast for 25-30 minutes, or until they are tender and slightly caramelised. The small tomatoes should begin to soften and blister.
Bake the Salmon:
After the vegetables have been roasting for about 10 minutes, place the tray with the marinated salmon in the oven.
Bake the salmon for 15-20 minutes, depending on its thickness, until it’s cooked through but still moist. The salmon should flake easily with a fork.
Assemble the Dish:
Once the vegetables and salmon are done, remove them from the oven.
Arrange the roasted vegetables on a large serving platter as a bed.
Carefully place the baked salmon side on top of the vegetables.
Garnish with fresh lemon slices and chopped parsley.
Serve:
Serve the honey chilli salmon side with the roasted vegetables, and enjoy!
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
