Teriyaki salmon parcels

• low-salt soy sauce↗2 tbsp tbsp
• clear honey↗1 tbsp tbsp
• garlic clove↗1

  finely chopped

• mirin↗1 tbsp tbsp

  (optional)

• sunflower oil↗a little
• long-stem broccoli↗300g g
• salmon fillets↗4 x 100g g
• ginger↗1 small piece of

  cut into matchsticks

• sesame oil↗a little

  (optional)

• spring onions↗sliced

  toasted sesame seeds and cooked rice, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.

4. 4

   Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.

5. 5

   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.

6. 6

   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.