Fish is they only food group that I have struggled with where the children (and the husband) are concerned! This recipe has become a family favourite and is quick and easy to prepare.
- One salmon portion per person (I usually do 2 between 3 children)
- Soy sauce
- Teriyaki sauce
- Chinese 5 spice
- Finely sliced root ginger- 4-5 wafer thin slices per salmon portion
- Place the salmon portions onto a sheet of tin foil large enough to form a pouch around it to keep in the steam
- Drizzle each piece with a splash of soy and then tariyaki sauce (white wine could also be added)
- Sprinkle 1/2 tsp of chinese 5 spice onto each portion
- Place the slices of ginger on top of each portion
- Gather the ends of the tin foil and scrunch together above the salmon and then scratch the ends to seal the parcel and keep in the steam- the foil should not pack tight around the salmon, it should create a steaming pouch
- Bake in a pre-heated oven at 180C for 10-15 minutes depending on the thickness of the salmon
- Serve with rice (we love the crunch you get with wild rice) and steamed veg, plus some finely sliced spring onion for mummy and daddy!
Previous recipes: Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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Chinese Steamed Salmon
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