Japanese-style brown rice
A simple healthy side of brown rice served with ginger, garlic, spring onions, soy sauce and soya beans
Teriyaki salmon parcels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp low-salt soy sauce
- 1 tbsp clear honey
- 1 garlic clovefinely chopped
- 1 tbsp mirin(optional)
- a little sunflower oil
- 300g long-stem broccoli
- 4 x 100g salmon fillets
- 1 small piece of gingercut into matchsticks
- a little sesame oil(optional)
- sliced spring onionstoasted sesame seeds and cooked rice, to serve
Nutrition: per serving
- kcal243
- fat12g
- saturates2g
- carbs8g
- sugars7g
- fibre3g
- protein24ghigh
- salt1g
Method
step 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.
step 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.
step 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.
step 4
Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.
step 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.
step 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.
