This one sheet pan meal is not only convenient, but is also full of flavor. The peri-peri sauce gives the salmon a very nice kick. Crispy baked potatoes and broccoli makes for a perfect side.
When I first made peri-peri sauce at home, I was blown away by the flavors. It packs a punch and has the power to bring any food to the next level. Since I am not a big fan of bland fish, I decided to marinate my salmon with peri-peri sauce. I was pleasantly surprised. I threw in some broccoli and potatoes on the tray as well. And voila, my complete meal was ready.
What kind of chilies to use for peri-peri sauce?
Originally peri-peri sauce is made using peri-peri chilies (hence the name) . But since they are not easily available I use bird’s eye red chilies. You could use any other spicy red chili for the recipe. The quantity will have to be adjusted according to how spicy the chilies are. I also add a roasted sweet red italian pepper for a nice smokiness and to balance the flavors. You can substitute it with red bell pepper. If you prefer your peri-peri less spicier, add more sweet red pepper or bell pepper and reduce the quantity of spicy red chilies. Ingredients are pictured below.
How long can I store peri-peri sauce?
You can store peri-peri sauce for upto a week in an airtight container in the fridge. Always use a clean and dry spoon to scoop out. If kept frozen, it can be stored for upto 3 months.
If you have the peri-peri sauce already made in advance, you will just have to coat the salmon with it, chop the vegetables and throw everything into the oven. Your meal will be ready in just a few minutes.
Ways to use the peri-peri sauce:
Peri-peri sauce is very versatile and could be put to use as:
- Marinade: You can use this sauce to marinate various items. Other than fish, it also works great as a marinade for chicken, beef, shrimps or even tofu.
- Dip: You can serve this sauce as a dip for chips, chicken wings, fish fingers or chicken nuggets. This could also be served on the side to spice up any meal on the plate.
- Spread: Peri-peri sauce makes for an excellent spread for your sandwiches and wraps. Just a little amount of the sauce is enough to elevate the flavors.
- Peri-peri Mayo: This is one of my favorite things to make, whenever I make a peri-peri sauce. Just mix a teaspoon or two with your favorite mayonnaise and enjoy it with anything you can think of.
Peri-peri Salmon with Broccoli and Potatoes
For Peri-peri Sauce
- 1 sweet red italian pepper (substitute: red bell pepper)
- 1 small red onion
- 3 cloves garlic
- 8 bird's eye red chilies (substitute: 4-6 medium sized red hot chilies)
- 1/2 tsp dried oregano
- 1 Tbsp lime/lemon juice
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp smoked paprika
For the sheet pan meal
- 1 big fresh salmon filet (with skin) (around 1 kg) (or 4 medium sized filets)
- 1 head broccoli
- 4-5 medium sized potatoes
- 1 tsp salt
- 1/2 tsp freshly crushed pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
For the peri-peri sauce:
- Set your oven to preheat on broil setting (highest setting in your oven). Line a baking tray with aluminum foil.
- Remove the top from the pepper and cut in half. Remove the seeds and place skin side up on your lined baking tray. Broil for 7-8 minutes.
- When the pepper starts to develop some black marks on skin, take it out and fold it into the aluminium foil with which you lined your tray. Rest for 5 minutes.
- Peel off the skin with hands and put it into a blender. Add all the rest of the ingredients and blend to make a smooth paste.
- Transfer to a saucepan. Bring it to boil and cook on low heat for 5 minutes. Keep stirring to avoid burning.
- The sauce is ready. Use this as a marinade (instructions for fish in the next step), dip, spread, or make peri-peri mayo. Store refrigerated in an airtight container.
For sheet pan meal:
- Tap dry your salmon using a kitchen towel. Put a few spoons of peri-peri sauce over the fish and rub it all over with your hands (both sides). Coat the fish thoroughly with the sauce, then keep it aside until you prepare the vegetables.
- Line a baking tray with aluminum foil and put it into the oven. Set your oven to preheat at 200° Celcius with the tray inside.
- Wash and thoroughly dry your broccoli and potatoes. The drier your vegetable, the crispier they turn out. Cut broccoli into bite-size florets (reserve and freeze the stems to make stock later). Dice potatoes into bite-size pieces.
- Transfer the vegetables to a big bowl and season with salt, pepper and garlic powder. Add olive oil and thoroughly coat the vegetables with the seasoning.
- Take the tray out from the oven (which will be hot now). Place the salmon in the middle (skin side down) and spread the vegetables all around it in an even layer.
- Bake in the oven (middle rack) at 200° Celcius for 10 minutes.
- Take the tray out after 10 minutes. Set the oven to broil setting (highest temperature). Move the vegetables around so they get evenly browned.
- Put the tray back in the oven (middle rack) and broil for 5 minutes.
- Serve with some extra peri-peri sauce on side for a kick.
- If using small salmon filets, your fish might be done earlier than the recommended time. In that case, bake in the first step for 7 minutes (instead of 10). Then broil for 3 minutes. Then take the fish out and bake the vegetables for a bit longer, until they are golden and crispy.
- If using frozen fish, thaw it and bring it to room temperature. Pat dry before baking. If you do not thaw it beforehand, there will be too much water in the tray from the fish which will also make your vegetables soggy.