Teriyaki salmon parcels

30-60 minutes 4 servings 400 kcal or less cooking with kids family friendly fish parcels japanese recipes kids cooking low-calorie fish recipes maisie makes steamed fish vitamin c

N/A

Source

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

Method

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.

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.

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

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

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.

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.