Baked in a foil pouch, salmon is steam-cooked to perfection, creating something moist and tasty that neither parents nor their toddlers can resist. Serve with rice or orzo pasta.
1 tbsp canola oil
1 tsp finely grated ginger
2 tsp rice vinegar, or sherry
1 tsp tamari
1 tsp sesame oil
1/2 tsp granulated sugar
2 cups packed baby spinach
1 lb skinless, boneless salmon fillet
1 cup grated carrot
2 green onions, green and white part, sliced thinly into 2-in. lengths
Preheat oven to 400°F (200°C). In a small bowl, combine sauce ingredients.
Mound baby spinach in the middle of a 2 ft (60 cm) long piece of aluminum foil, and place the salmon fillet on top. Spoon half of the sauce over the fillet, cover with carrots and green onions, then spoon over the remaining sauce. Fold the long edges of the aluminum foil toward the centre and crimp. Twist the ends closed. Place on a baking sheet and bake for 40 minutes or until salmon flakes and is cooked through.
Makes 2 adult and 1 toddler serving.
To tempt toddlers: Flake the fish, double-checking there are no bones, and mix in carrots and spinach.
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