I am obsessed with traybakes. I love thinking up combinations of things that can be roasted together to make a tasty and wholesome – and most importantly, easy – dinner that everyone will (hopefully) eat.
My traybakes always have new potatoes at their base, as the size and waxiness of them makes them perfect for roasting like this. Then I add a veggie, here I chose roasted tenderstem broccoli (normal is fine too). This time I wanted to create a fish traybake, so I went for salmon fillets – we’re eating them a lot at the minute as both kids enjoy them so much and they are just so easy and quick to cook. To bring it all together I made a gribiche-style dressing (I know, very fancy!) which I then tossed the veggies in once cooked and dribbled on top of the fish too.
Obviously the key to a traybake is making sure all things are cooked well – it’s ideal if you can wang the lot in and forget about it for half an hour, but in this instance these ingredients don’t all cook at the same rate. All that means is that you have to add the potatoes, then the broccoli and finally the salmon. You could end there and have a rather lovely supper. But I boiled some eggs whilst the vegetables roasted and used the hard boiled yolk of one to make this delicious, mayonnaise-like sauce. It sounds really faffy but a gribiche sauce is actually really simple and easy. And it is so, so tasty – the kids love it.
We had this as a midweek supper, but for many of you I know this would be too much work for a Wednesday, so maybe try it at the weekend? It’d be a lovely simple Sunday lunch. Once last thing about the salmon – feel free to remove the skin (it comes away very easily after roasting, or of course you could use skinless) but actually it crisps up really nicely in the oven so we like to leave ours on.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
750g new potatoes
4 salmon fillets
4 eggs (or more if you like!)
2 tablespoons of olive oil
Salt and pepper
For the gribiche sauce:
1 hard boiled egg yolk
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Handful of fresh chives, chopped quite finely (use fresh parsley if you can’t get fresh chives)
Salt and pepper
- Preheat your oven to 180C.
- Halve your new potatoes and toss them in olive oil, season well and roast for about 20 minutes.
- Now for the eggs and the gribiche sauce… Whilst the potatoes are roasting, boil your eggs for 7 minutes. Once 7 minutes is up, run the cold tap on the pan to stop them cooking. Peel and set them aside, apart from one. Halve and scoop out the yolk. Mash the yolk (using a fork or a pestle and mortar) with a little oil to make a smooth paste. Then very slowly, drizzle in about 4 tablespoons of oil. Whisk so you have a smooth emulsion, adding the mustard and vinegar. Now make the sauce a little thinner by adding two more tablespoons of oil. And finally season and add the herbs. Taste and adjust accordingly if you like.
- At about 20 minutes, when they are not far off, add the broccoli. Drizzle oil on the broccoli too. Roast for about 10 minutes – keep an eye on them so check they’re not burning as the florets are very delicate. Turn your oven down if they are roasting too aggressively!
- Once the broccoli and potatoes are pretty much done, pop your salmon fillets on top and roast for 10 minutes.
- When the salmon is cooked, take out the traybake and remove them from the pan. Toss the vegetables in most of the sauce along with the rest of the quartered eggs, and then top with the salmon again. Dribble the remaining sauce over the salmon and sprinkle more herbs on top.