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. Trying children with mild flavoured … Continue reading "Feasts for Families :: Teriyaki Salmon, Noodle & Vegetable Traybake"

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. 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.

Method

1. Lay the salmon on a baking sheet or in an ovenproof dish.
2. Mix together the Teriyaki sauce ingredients and pour it over the salmon. Marinate if you have time. If you don’t, fear not!
3. Add the noodles to the tray and sit the salmon on top. Sprinkle over the sesame seeds and roast in a hot oven (220°C, 200°C, gas 7) for 12 mins, 7 mins if using individual fillets.
4. Cook the green vegetables according to your liking. I simmer the broccoli spears for 2 mins, add the sugar snaps for 1 min and then the pack choi for 1 min.
5. Drain the vegetables and toss with the noodles around the salmon.
6. Top with the shredded or chopped spring onions and some of the chopped chilli if you like extra heat.