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
Delicious Food Recipes
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