Tuckshop teriyaki salmon

When necessity becomes a novelty! Wanted to cook fish in a bag…kids thought it hilarious I used their tuckshop lunch order bags. And so…

INGREDIENTS

2 x 150g skinless salmon fillets, (for the adults)

2 x 100g skinless salmon fillets, (for the kids)

1 tablespoon vegetable oil

salt

4 medium-sized paper bags

2 tablespoons good-quality teriyaki sauce

500g broccoli, cut into florets

rice, steamed, to serve

INGREDIENTS FOR ADULTS

2 teaspoons rice vinegar

1 teaspoon sesame oil

2 teaspoons light-flavoured olive oil

1 teaspoon ginger, finely chopped

1 teaspoon sesame seeds

METHOD

Preheat the oven to 180°C.

Wash the salmon under cold water and pat dry with paper towel. Rub half the vegetable oil over the salmon fillets and season one side of each with salt.

Heat a large frying pan over a medium–high heat and sear the salmon, salt-side down for about 1 minute. Season with more salt, turn and seal the other side.

Brush four squares of foil with the remaining oil. Place a salmon fillet onto each piece of foil. Turn up the edges of the foil to create a rim and drizzle each fillet with 2 teaspoons of teriyaki sauce.

Slide each foil tray with the fish into a paper bag. Sprinkle the outside of each bag with a little water. Seal each bag by tightly twisting the end and place on a baking tray. Cook in the oven for 15–20 minutes.

While the fish is baking, bring a saucepan of water to the boil. Put the broccoli into a steamer and cook, covered, over the boiling water for 3 minutes, or until the broccoli is just tender. Divide between two bowls.

Remove the fish from the oven.

DISH ONE

For the kids, serve the salmon with some steamed rice and plain broccoli.

DISH TWO

In a small bowl, combine the rice vinegar, sesame oil, olive oil, ginger and sesame seeds. Pour the mixture over the adults’ broccoli and serve with the teriyaki salmon and steamed rice.

#janeken2 #teriyaki #salmon