Salmon Teriyaki



4 skinless, boned salmon fillets, cut into strips

2 tbsp tamari (wheat-free soy sauce) or soy sauce

2 tbsp mirin (Japanese sweetened rice wine) or water

4 tsp grated fresh root ginger

1 tsp xylitol 



1. Mix together all the marinade ingredients (tamari, mirin, ginger, xylitol). Place the salmon in a bowl and pour the marinade over the top. Stir then cover and leave for 30min in the fridge if you have the time (don't worry if you don't it will still work but may lack the same dept of flavour)

2. While you are waiting for the fish to marinade, preheat the oven to 190 degree C / 375 degree F / Gas 5. Cut a large square of baking parchment and another of kitchen foil, both large enough to fit the fish inside and to wrap up. Place the baking parchment inside the kitchen foil (this stops the fish from absorbing aluminium from the kitchen foil).

3. Place the salmon in the centre of the baking parchment, pour any remaining marinade over and then fold the foil edges together so that the fish is secured inside a 'parcel'.

4. Place the parcel on a baking tray and cook for 25minutes.

5. Unwrap the parcel carefully to avoid being burned by the steam, and place the fish on plates. Serve immediately.


Recipe from Patrick Holford & Fiona Mc Donald Joyce SMART FOOD FOR SMART KIDS