This recipe utilizes one of my favorite kitchen cheats, er, techniques- the marinade and the sauce are one and the same, applied differently. Essentially you put some a couple seasonings in a food processor with some yogurt and use half of the mixture for the marinade while reserving half for the sauce. The salmon cooks perfectly in foil packets and stays moist and delicious.
Depending on their fine motor skills and/or how grossed out they are by raw salmon and green things, older kids can even help you wrap the salmon in foil for cooking.
To round out the meal, throw some rice in the rice cooker to serve with the salmon. You can substitute coconut milk for ½ the water if you want creamy coconut rice. For something green on the side, frozen peas, green beans, corn, asparagus, or broccoli would all go well with this. Or, you can simply serve the salmon pieces atop a bed of baby spinach and drizzle the whole thing with some of the reserved yogurt sauce.
Tip: when I’m using fresh herbs like cilantro or parsley, I really can’t be bothered to pull off the leaves individually. So I wash the whole bunch and dry it in paper towels, then grab the whole big hunk of leafy part with my hands, as if I were pulling someone’s hair, and rip it off. You will get a few stems but that’s OK. Of course, if you have a little kitchen helper, he/she might find it fun to take off the leaves individually, so that’s an option too.
Recipe: Gingered Indian Salmon [Read more...]