Hannah’s Korean Salmon Parcels
Help your child make Hannah's tasty Korean salmon parcels with this quick and simple recipe. Serves 4.
- 4 slim spring onions
- 2 teaspoon (tsp) garlic puree
- 1/2 tsp Korean chilli paste (Gochujang)
- 1 dessertspoons (dsp) Korean soy sauce
- 1 dsp runny honey
- 1 dsp Toasted Sesame oil plus extra for greasing
- 4 pieces of salmon fillet (320g), skinned and boned
- 2 tsp Sesame seeds
Method
For allergens, see ingredients in bold.
Chop up the spring onions into small pieces and put to one side
Make the marinade in a jug by measuring in the garlic puree from the tube. Add the Korean chilli paste, soy sauce and runny honey
Now measure in the toasted sesame oil and stir
Measure 2tsp of sesame seeds and add to the marinade, stir
Collect the salmon fillets from the fridge and check each one with the help of an adult for bones using your fingertips. Wash your hands
Brush the middle of a 4x pieces of baking paper (about 25cm square) with toasted sesame oil
Place a piece of fish on top of each
Pour a little of the sauce you have made over the top the fillet, and then sprinkle over some of the chopped spring onions
Seal the parcel up by folding the paper over and ends twisting – it looks a bit like Christmas cracker. Place on a baking tray. Repeat for the other 3 parcels
Ask a grown up to put them in a 160°C oven for 25-30 minutes till the salmon is just cooked and flaky.
Serve the fish with sushi rice and kimchi