I've found that fish isn't offensive to most children if it's cooked right. My kids will eat it if there isn't a heavy sauce on top, if it isn't overcooked and it absolutely can't be fishy. Oh, and of course if it is deep fried golden in a beer batter. So probably no sardines on the kids menu and make sure that you buy the freshest fish you can find.
Tonight's dinner consisted of grilled Soyaki salmon fillets with steamed white rice and sauteed spinach and mushrooms. Soyaki or teriyaki marinades are great to keep around. Delicious with chicken and fish (and probably with other meats though I haven't tried it yet), a real life saver if you can't think of anything to make. They're usually a hit with kids because of the sweetness and all you have to do is pour it out of the bottle. Sauteed spinach I love and the mushrooms are for my little boy. I once made a side of sauteed mushrooms to go with steak and he pretty much ate the whole bowl on his own. Now I make double the portion. Half for him and the other half for my hubby and I.
Soyaki Grilled Salmon
Good quality boneless/skinless salmon fillets (wild caught is ideal, 1/2 lb of salmon per person)
Trader Joe's Soyaki or Soy Vay Veri Veri Teriyaki marinade (1 cup for 2 fillets)
Vegetable oil (for the grill)
An hour before cooking, wash and dry your salmon fillets. Pour the Soyaki in a shallow dish and place your fillets in it. Flip them over after a half an hour and continue to marinate for another half an hour. You don't want to over-marinate.
Lightly rub vegetable oil onto a clean grill in the area you will be using. Heat up your grill on high. When it is very hot, place your salmon on pretty side down. Depending on how thick your fillets are, cook for 3-4 minutes for medium rare, 4-5 minutes for medium . Carefully flip and cook for another 3-4 or 4-5 minutes. Remove immediately, overcooked salmon is terrible!
Sauteed Spinach & Mushrooms
9 oz organic spinach leaves, pre-washed/ready to eat bag (so convenient!)
8 oz mushrooms, sliced 1/4 inch thick
1 tsp minced garlic
1 tbsp olive oil
1 tbsp butter
Salt & pepper
In a large pan, heat up olive oil and butter over medium high heat. Saute the mushrooms for 7 minutes. Do not stir that often, they will brown more easily.
Add the spinach and garlic and saute everything for 3 more minutes. Keep it all moving constantly so that the garlic doesn't burn. Turn off the heat. Add salt and pepper to taste. Plate or put in a serving bowl.
*We grill year round here in Southern California, . If barbecuing isn't an option, you can also cook the salmon in the oven. Preheat the oven to 400 degrees F. Place the fillets on parchment paper or nonstick foil lined baking sheet. Cook in the oven for 10-12 minutes.
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