TERIYAKI SALMON PARCELS RECIPE

This is steamed fish parcels with Japanese seasoning. Healthy, easy and delicious!

Prep Time    : 15  mins

Cook Time   : 20 mins

Servings      : 4

INGREDIENTS

·         2 tbsp low-salt soy sauce

·         1 tbsp clear honey

·         1 garlic clove, finely chopped

·         1 tbsp mirin (optional)

·         a little sunflower oil

·         300g Tenderstem broccoli

·         4 x 100g salmon fillets

·         1 small piece of ginger, cut into matchsticks

·         a little sesame oil (optional)

·         sliced spring onions, toasted sesame seeds and cooked rice, to serve

INSTRUCTIONS

1.   KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.

2.   Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.

3.   Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.

4.   Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.

5.   Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.

6.  Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

RECIPE TIP

Skills we've learnt: Handling raw ingredients

Touching raw meat and fish makes some adults recoil, but if a child gets used to this while they’re young, they’ll feel perfectly happy handling raw food later in life. It’s also important to get children into the habit of washing their hands frequently after touching uncooked meat and fish.

 Recipe from bbcgoodfood.com

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