The flavours in this dish are really child friendly. Children can help make the marinade by measuring the various ingredients and whisking them together before it goes on the stove.
- 3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons clear honey
1 teaspoon finely grated fresh root ginger
4 x 130-160g salmon fillets, skinned
2 tablespoons fresh coriander, chopped (optional) Brown rice and edamame beans, to serve
Place the soy sauce, mirin, honey, ginger and 3 tablespoons of water in a small pan and whisk together. Bring to the boil and gently simmer over a medium heat for 2 minutes.
Pour the marinade into a shallow glass dish and leave to cool. Add the salmon fillets, cover and marinate in the fridge for at least 1 hour or overnight.
Preheat the grill to high. Place the salmon on a baking tray, reserving the marinade, and cook for 7-10 minutes until golden.
Meanwhile put the reserved marinade into a small pan and bring to the boil, then remove from the heat.
Drizzle the salmon with the reduced marinade and garnish with coriander. Serve with brown rice and edamame beans.