- 2 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp clear honey
- 1 garlic clove, finely chopped
- 1 tbsp mirin (optional)
- a little sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 300g Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 4 x 100g salmon fillets
- 1 small piece of ginger, cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- a little sesame oil (optional)
- sliced spring onions, toasted sesame seeds and cooked rice, to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
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.
Skills we've learnt: Cooking in foil parcels
As well as being a smart way of presenting food, making foil parcels is a great way to cook with kids, as most of the recipe is prepared away from the heat and there aren’t any flames to contend with. Fish is ideal in parcels as it cooks so quickly, but you could use boneless chicken breasts in this recipe. They just need 25-30 mins in the oven.