Miss Polly's Kitchen Coconut Salmon Tray bake using Big Glory Bay salmon portions, broccolini, bok choy and Asian flavours for a delicious mid-week meal bound to impress.

Miss Polly's Kitchen: Coconut Salmon Tray Bake

Sanford and Sons have partnered with talented Instagram foodie, Miss Polly’s Kitchen, to bring you a selection of tasty seafood recipes showcasing delicious, fresh ingredients. Try this simple, yet flavourful dish with fresh King Salmon & Asian flavours.
30 mins
4 people


  • 2 tablespoons minced ginger

  • 3 garlic cloves – minced

  • juice of 2 large limes + zest of 1 lime

  • 1 can of coconut milk

  • 1 teaspoon turmeric

  • 4 fillets of Salmon – bone out, skin on

  • 3 heads of bok choy

  • 1 packet of broccolini

  • 1 teaspoon sesame oil

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon honey

  • half a punnet of cherry tomatoes


  • chilli

  • chopped coriander

  • steamed white rice


1. Pre heat the oven to 180 fan bake.

2. Mix the ginger, garlic, lime zest + juice, coconut milk & turmeric together in a large bowl. Add the salmon fillets. Set aside.

3. Slice the bok choy into quarters lengthways, then slice the broccolini in half lengthways.

4. In a large baking tray, layer the bok choy and broccolini onto the bottom. Place the fillets of salmon on top then pour over the coconut marinade.

5. Drizzle the sesame oil, tamari and honey over the salmon. Place the cherry tomatoes on stop. Season with salt and pepper and bake for 16-20 minutes or until cooked to your liking.

6. Garnish with chilli, coriander and serve with steamed rice.

Follow Miss Polly's Kitchen on Instagram for more fresh and delicious recipes.

Sign-up for product news, recipes and special offers.
Retail Store
22 Jellicoe St, Freemans Bay, Auckland 1010, New Zealand.
© 2022 Sanford and Sons, Ltd. All Rights Reserved.