I think it’s wonderful to get kids cooking in the kitchen from a young age. Whether that’s getting them washing spuds as a tot or stirring cake mixture, learning to cook and bake will set them up for life.
For recipe ideas, tips and facts, I can’t recommend enough Jenny Chandler’s book, Cool Kids Cook.
She’s sharing her recipe for grilled salmon with honey, soy and orange marinade below. Although it may sound complex, this is actually an amazing recipe for kids to learn and develop new skills. I don’t eat fish as I’m vegan but my children do so I wanted to share it here.
I’m also giving away a copy of Cool Kids Cook (worth £14.99) below so good luck.
Over to Jenny…
This marinade is really easy to make but you’ll need a bit of help when it comes to the very hot grill.
The cooked salmon should look charred, almost like it’s been on the barbecue. Try it hot or cold, with noodles, rice, steamed vegetables or even a salad.
You will need some good oven gloves.
Ingredients (Serves 4)
- 700 g/11⁄2 lb salmon fillet, in one piece
For the marinade
- 3 tbsp runny honey
- juice and grated zest of 1 orange
- 2 tsp grated fresh ginger
- 4 tbsp soy sauce
- Put all the marinade ingredients together in a jar, close the lid and give it a good shake.
- Take a large piece of foil (about 50 x 30 cm/20 x 12 in) and fold it in half so that you have a double thickness. Fold up about 3 cm/1 in around the edges and squeeze at the corners until you have a flat dish just a little bit larger than your fish. Put the dish on an oven tray that fits under your grill.
- Now, pour the marinade mixture into the dish and add the salmon, skin side up, so that the flesh is sitting in the liquid. Cover the dish with clingfilm and leave to marinate for about 30 minutes at room temperature.
- Heat up your grill on its hottest setting.
- Turn the fish over so it is flesh side up, then place the tray under the grill on the highest shelf. Grill for about 6–8 minutes until the top of the salmon begins to caramelise (colour and turn brown).
- Check the salmon by taking a spoon and pressing it on the thickest part in the middle of the fillet. Once ready the fish should flake apart and look opaque (not transparent) but still be very juicy. If you have a thick piece of fish it may take a few minutes longer.
- Serve the fish by spooning it in chunks, it will flake naturally and the skin should stay behind in the foil dish.
- Tip any juices from the foil dish over the fish before serving with steamed veg or noodles.
Cool Kids Cook by Jenny Chandler, published by Pavilion Books. Photo credit: Pavilion Books. Enter to win via Rafflecopter below.
Ends 28th November 2016.
No cash alternative.
If the winner doesn’t respond within 7 days of the email being sent, a new winner will be selected.