Mary Berry Thai Salmon Tray Bake Recipe

This flavorful Mary Berry Thai Salmon Tray Bake is a simple, all-in-one meal. The dish is made with salmon fillets, red Thai paste, creamy coconut milk, and a colorful array of vegetables like cauliflower, peppers, and courgettes. This recipe creates a healthy, hearty, and satisfying dinner with wonderful East Asian flavors, perfect for a weeknight family meal or a casual gathering. This recipe serves 6 people.

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Mary Berry Thai Salmon Tray Bake Ingredients

For the Sauce:

• 400ml full-fat coconut milk
• 2 tbsp red Thai paste
• 1 fresh red chili, finely diced
• 1 large garlic clove, crushed
• 6cm knob fresh root ginger, coarsely grated
• Juice of 2 limes
• 2 tsp fish sauce
• Salt and freshly ground black pepper

For the Tray Bake:

• 1 cauliflower, split into very small florets
• 2 Romano peppers, deseeded and cut into large pieces
• 3 banana shallots, halved
• 2 tbsp olive oil
• 1 tbsp runny honey
• 150g baby courgettes, sliced thinly on the diagonal
• 6 thin salmon fillets, skinned
• Thai basil or fresh coriander, chopped, for serving

How To Make Mary Berry Thai Salmon Tray Bake

1. Preheat the oven: Preheat your oven to 220°C (200°C fan/Gas 7).
2. Make the sauce: In a small bowl, whisk together the coconut milk, red Thai paste, finely diced chili, crushed garlic, grated ginger, lime juice, and fish sauce. Season the mixture with salt and pepper.
3. Roast the first vegetables: Scatter the cauliflower florets, Romano peppers, and shallots into a large roasting tin. Drizzle with 1 tablespoon of olive oil and toss to coat. Pour half of the prepared sauce over the vegetables, season with salt and pepper, and drizzle with the honey.
4. Bake the vegetables: Place the tin in the preheated oven and roast for 12-15 minutes, or until the vegetables are just starting to brown.
5. Add salmon and remaining vegetables: Remove the roasting tin from the oven. Toss the sliced courgettes with the remaining tablespoon of olive oil and add them to the tin along with the salmon fillets.
6. Finish the tray bake: Pour the rest of the Thai sauce over the salmon and courgettes. Return the tin to the oven and roast for a further 10 minutes, or until the salmon is cooked through and opaque.
7. Serve: Sprinkle with chopped Thai basil or fresh coriander before serving.

Recipe Tips

• Use full-fat coconut milk: For a richer, more luxurious sauce, use full-fat canned coconut milk. Light versions will result in a thinner sauce.
• Grate the ginger finely: Grating the ginger coarsely ensures its flavor is released, but a fine chop prevents finding large, fibrous pieces in the final dish.
• Don’t overcook the salmon: The salmon will cook quickly. It’s done when the flesh is opaque and flakes easily with a fork. Overcooking will make the fish dry.
• Adjust the spice level: The amount of fresh red chili and red Thai paste can be adjusted to suit your preference for heat.

What To Serve With Thai Salmon Tray Bake

This Thai Salmon Tray Bake is a complete meal on its own, but it pairs beautifully with a few simple additions. Serve it with a side of steamed jasmine rice to soak up the delicious, fragrant sauce. You could also serve it with fluffy quinoa or rice noodles. A fresh green salad or a simple steamed vegetable like bok choy would also complement the dish nicely.

How To Store Thai Salmon Leftovers

• Refrigerate: Place any leftover salmon and vegetables in an airtight container and store in the refrigerator for up to 2 days. Reheat gently in the microwave or a pan to prevent the salmon from drying out.
• Freeze: Freezing this dish is not recommended as the texture of the salmon and vegetables will change upon thawing, and the coconut milk sauce may separate.

Mary Berry Thai Salmon Tray Bake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 35g

Frequently Asked Questions

• Can I use a different type of fish? Yes, you can substitute the salmon with other firm fish fillets like cod, halibut, or sea bass. Adjust the cooking time as needed based on the thickness of the fish.
• Is it okay to use dried spices instead of fresh? While fresh ginger, garlic, and chili provide the best flavor, you can use powdered or jarred alternatives if you are in a pinch. Remember that powdered spices are more potent, so use less.
• What if I can’t find Romano peppers? Romano peppers are long and sweet. You can substitute them with bell peppers of any color, but red or orange peppers would be a good choice for their sweetness and color.

Try More Recipes:

• Mary Berry Salmon With Lemon Sauce​
• Mary Berry Salmon Terrine​ Recipe
• Mary Berry​ Salmon En Croute Recipe