Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
We all know that eating oily fish is good for you – it’s brain boosting food! Whether it’s the smell, the flavour, the skin or is it the bones that can sneak in no matter how careful you are, many children (mine included) are resistant to eating fish. Tom went off salmon for while even though he loved the bottom feeders squid and prawns which I think are far more adventurous texturally! Trying children with mild flavoured fish like cod is a good start (breadcrumb it into a goujon if necessary!) but this was my salmon breakthrough recipe. Cooked in Teriyaki Sauce and using a beautiful fillet with no skin and no bones, served with noodles, it went down a treat.
Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
INGREDIENTS for 4:- For the Teriyaki Sauce:
2 tbsp soy
2 tbsp mirin
1 tsp honey
1 tsp chopped chilli
1 garlic clove crushed
1 tsp chopped ginger
1 tsp sesame oil
700g salmon skinless fillet, or 4 individual fillets approx 175g each
5 spring onions either chopped or shredded
1 chilli chopped
4 pak choi
200g Tenderstem Broccoli
2 tsp sesame seeds
Lay the salmon on a baking sheet or in an oven proof dish.
Mix together the teriyaki sauce and pour over the sauce. Marinade if you have time. If you don’t, fear not!
Sprinkle over the sesame seeds and roast in a hot oven (220) for 12 minutes, 7 minutes if using individual fillets.
Cook the noodles according to packet instructions. They normally take about 4 minutes. I cook the broccoli in the same pan to save on washing up!
Add the Pak Choi leaves to the water for the last 30 seconds. Drain and using tongs add around the outside of the salmon. Toss in the teriyaki juices.
Top with the spring onions and some extra chilli if you want some heat.