Miso salmon and vegetable traybake recipe | Sainsbury`s Magazine

Ingredients

• 1 x 600g salmon fillet joint
• 2 tbsp miso paste* (we used red Miso Tasty)
• 2 tbsp light brown sugar
• 2 tbsp tamari or dark soy sauce*
• 1 tbsp rice vinegar
• 20g peeled root ginger, finely grated
• 1 tbsp sesame oil
• 2 tbsp sesame seeds
• 600g baby salad potatoes
• 1 x 400g pack Chantenay carrots, trimmed
• 1½ tbsp vegetable oil
• 1 x 240g pack radishes
• 2 spring onions, sliced
• 2 tbsp chopped coriander