I love it when I get set a challenge. The challenge this week was to come up with a dish to cook with ten toddlers at a local nursery to go with their theme for the month: Japan. I grew up on meat stews and fruit crumbles. I love Japanese food, but cooking it is out of my comfort zone. So I did what most of us do and cheated! I adapted the baked fish recipe from the Tickle Fingers Toddler Cookbook; using wok-ready noodles, ginger, garlic, honey and a ready-made Teriyaki sauce to give it the Japanese twist. I'm sure a Japanese chef wouldn't approve, especially as teriyaki is meant to be grilled, but it tastes lovely and I think the little chefs are going to have lots of fun making it.
Portion is for 1 child. Double for an adult or older child portion.
- 1/2 boneless salmon fillet
- 1/2 tbsp teriyaki sauce
- 1/4 tsp runny honey
- 1/4 tsp finely chopped garlic clove
- 1/4 tsp finely chopped ginger
- 40g wok-ready noodles
- 1/4 tsp light soy sauce
- 5 sugar snap peas (or runner or french beans)
- mixing bowl
- mixing spoon
- 1 sheet of foil
- pastry brush
1. Put the noodles into the bowl. Add the soy sauce and mix together. Put the noodles onto the sheet of foil.
2. Mix up the teriyaki sauce, honey, garlic and ginger in the bowl. I use a mini chopper like this so the toddlers can have fun helping to chop up the garlic and ginger.
3. Put the bit of salmon onto the noodles. Use a pastry brush to 'paint' the teriyaki mixture all over the salmon. Scrape any remaining mixture from the bowl onto the top.
4. Count the sugar snap peas and put them on top of the salmon and noodles.
5. Put the sides of the foil together and fold over. In other words, wrap up the salmon like a parcel.
And finally, put it into 180C/350F/Gas 4 oven for 15 minutes (20 minutes if cooking 1 fillet of salmon for an adult or older child).