Mary Berry Salmon with Hoisin Vegetables

thehappyfoodie.co.uk

Jenny McCullough

Scottish cook

Butter, for greasing

1.25kg (2lb 12oz) side of salmon, skinned

5cm (2in) piece of fresh root ginger, peeled and sliced

1 lemon, sliced

115 (4oz) 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

Bunch of coriander, leaves finely chopped

subheading: 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

subheading: For the sweet chilli sauce:

115g (4oz) mayonnaise

2 tbsp sweet chilli sauce

3 tbsp coriander leaves, finely chopped

Directions at thehappyfoodie.co.uk

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