Teriyaki Salmon with Easy Chinese Fried Rice
Eating food on a stick is always more fun, and this is a tasty way to get your child to eat more oily fish. It’s true that fish is good for the brain, and the essential fatty acids in fish like salmon will boost your child’s brainpower and concentration.
For the salmon
- 1 tbsp sesame seeds
- 200g skinless boneless salmon fillet
- Small piece of ginger
- 1 tbsp runny honey
- 1 ½ tsp soy sauce
For the rice
- 200g Basmati rice
- 65g carrots, finely chopped
- 75g frozen peas
- 5ml vegetable oil
- 1 egg, lightly beaten
- 25g butter
- 65g onion, finely chopped
- 2 tbsp soy sauce
- 1 spring onion, finely sliced
- Salt and freshly ground black pepper
- Put 6 wooden skewers to soak in cold water for 30 minutes.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat for 2-3 minutes, stirring 2 or 3 times. Spread out on a plate and allow to cool.
- Preheat the grill on high. Cut the salmon into 1cm cubes. Thread 3-4 cubes onto each skewer and lay the skewers in one layer on a foil-lined baking tray.
- Scrape the skin from the ginger using the tip of a teaspoon. Grate the ginger finely, you need ¼ tsp. Put the ginger in a bowl with the honey (rub a little oil on the spoon to make the honey slide off more easily when measuring) and soy sauce and mix together.
- Brush some of the teriyaki sauce onto the salmon and grill for 2 minutes, as close to the heat as possible. Brush again with the teriyaki sauce and grill for another 2 minutes. Turn the skewers over and repeat the brushing and grilling process.
- Sprinkle over the sesame seeds over the salmon before serving.
To make the rice
- Cooke the rice in a pan of lightly salted boiling water, together with the chopped carrots, according to the pack instructions.
- Four minutes before end of the cooking time, add the frozen peas.
- Meanwhile, heat the vegetable oil in a frying pan or wok.
- Beat the egg together with a little salt, tilt the pan so the egg coats the base and cooks until it's set as a thin omlette.
- Remove from pan, roll up and cut into thin strips.
- Add the butter to the wok and sauté the onion for two minutes.
- Add the cooked rice mixture, the soy sauce and a little freshly ground black pepper.
- Stir-fry the rice for about two minutes. Stir in the strips of egg and spring onion, and heat through.
Why not try: Sweet Chilli Salmon – add 1 tsp sweet chilli sauce to the teriyaki ingredients.