Simple, tasty, and all very good for you too.
Wine Suggestion: a little indulgent, but we wanted to see how a bottle we picked up in the Loire from the winemaker was developing: the Domaine de la Taille aux Loups Montlouis les Hauts de Husseau. A crystalline Chenin Blanc from the neighbouring area to Vouvray, this was exciting, racy and edgy and exceptionally youthful. It may not be super cheap, but we’d argue still a bargain given the quality, complexity, depth and potential to age superbly. We’d even conjecture that it’s a very good option to top white Burgundy. The remaining bottles we’ll try to ignore for a few more years if we can resist.
Salmon, veg and black bean tray bake – serves 4 to 6
- 2 red onions, cut into wedges
- 2 sweet potatoes, cut into chunks
- 2 red peppers, cut into strips
- 2 tbsp sesame oil or olive oil
- 1 head of broccoli, cut into florets
- 400g tin of black beans, drained and rinsed
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 2 cloves of garlic, crushed
- 5g fresh ginger, grated
- ½ tsp Chinese 5-spice powder
- 1 tbsp sesame seeds
- fresh coriander, chopped
FOR THE SALMON:
- 600g skinned salmon fillet, cut into large chunks
- 1 tbsp soy sauce
- 1 tsp runny honey
Heat the oven to 200C/fan 180C/Gas 6.
Put the onions, sweet potatoes and peppers into a large roasting tray. Drizzle over 1 tbsp of sesame oil and toss to coat, then season with salt and pepper. Roast for 20 minutes.
Toss the broccoli in the other tbsp of sesame oil and add to the roasting tin. Mix the beans with the soy sauce, rice wine, garlic, ginger and Chinese 5-spice powder and add 100ml of water. Pour this around the veg and cook for another 20 minutes, turning the broccoli over after 10.
Toss the salmon in the soy sauce and honey and place on top of the vegetables. Roast for another 8-9 minutes, or until cooked.
Serve sprinnkled with the sesame seeds and coriander.
(Original recipe from The Hairy Bikers One Pot Wonders by Si King and Dave Myers, Seven Dials, 2019.)
Jono & Jules do food & wine 