TERIYAKI SALMON PARCELS RECIPE | BBC GOOD FOOD
These easy steamed fish parcels with Japanese seasoning are an ideal way to get kids in the kitchen
Provided by Barney Desmazery
Categories Main course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 243 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 24 grams protein, SodiumContent 1 milligram of sodium
TERIYAKI SALMON WITH SESAME PAK CHOI RECIPE | BBC GOOD FOOD
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige’s dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins – you're aiming for the stems to be tender but still have a bit of bite.
- Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.
Nutrition Facts : Calories 517 calories, FatContent 30 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 3 grams fiber, ProteinContent 41 grams protein, SodiumContent 2.8 milligram of sodium
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TERIYAKI SALMON RECIPE | FOOD NETWORK
Reviews 4.3
Total Time 40 minutes
Category main-dish
Cuisine asian
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
SPEEDY TERIYAKI SALMON RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.5
Total Time 20 minutes
Category main-dish
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
TERIYAKI SALMON RECIPE | FOOD NETWORK
Reviews 4.3
Total Time 40 minutes
Category main-dish
Cuisine asian
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
SPEEDY TERIYAKI SALMON RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.5
Total Time 20 minutes
Category main-dish
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
From delish.com
Reviews 4.6
Total Time 25 minutes
Category gluten-free, healthy, low-carb, dinner party, feed a crowd, dinner, fish
Cuisine American
Calories 596 calories per serving
- Garnish with parsley before serving.
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
From delish.com
Reviews 4.6
Total Time 25 minutes
Category gluten-free, healthy, low-carb, dinner party, feed a crowd, dinner, fish
Cuisine American
Calories 596 calories per serving
- Garnish with parsley before serving.
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