My son Ted, who is nine, used to love salmon. Sadly in recent months Ted seems to have lost his appetite for this yummy fish. Therefore I have been trying a variety of new recipes to see if it brings back his love of salmon.
Ted also loves coconut sugar so I decided to add the two together and add a little lemon too. Unfortunately Ted still wasn’t the biggest fan. My husband Howard and I loved it. We thought it was a tasty dish that was packed full of flavour.
Do your kids love food one minute and then not the next? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Teaspoon
- Tablespoon
- Saucepan
- Stirring spoon
- Blender
- Small mixing bowl
- Fork
- Small stirring spoon
- Baking tray
Ingredient
- Onion x 1
- Carrot x 1
- Butternut squash x 200g
- Tinned toms x 1 400g tin
- Bone broth or chicken stock x 200 mls
- Salt and pepper to taste
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Tamari x 2 tbsps
- Coriander x 1 handful
Method
- Peel, slice and dice the onions.
- Remove the skin from the butternut squash and cut into small pieces
- Now peel the carrot and grate it.
- Remove the skin from the garlic and slice it thinly.
- Put a large saucepan onto a high heat on the hob and add oil to the base of the pan.
- Leave the pan to heat up.
- When the pan is hot, put the diced onion in and fry for a good five minutes.
- If the pan gets to hot, turn the heat down slightly and add water to the base of the pan.
- Add in the grated carrot and butternut squash too.
- Fry for a further 5 to 10 minutes.
- All the ingredients must be very soft.
- Once they have softened add in the tomatoes and bone broth.
- Sprinkle over the smoked paprika, ground ginger, ground cinnamon, dried mixed herbs and salt and pepper to taste.
- Pour in the tamari as well.
- Bring these ingredients to the boil and then turn the heat down to medium.
- Leave on the hob for about 20 minutes stirring the ingredients occasionally.
- The ingredients in the pan will start to become jammie.
- When they do remove from the heat and leave to cool.
- Once cooled place the ingredients into the blender and add in the coriander.
- Pour over the sauce and leave to warm through on a medium heat.
- Wait for the sauce to thicken.
- Leave the sauce on a low heat and cook the pasta as per the packet instructions and the fish too.
Ingredients
- Salmon x 4 fillets
- Lemon x 1 juice
- Coconut sugar x 4 tsps
- Salt and pepper to taste
Method
- Slice the lemon in half and squeeze the juice into a small bowl.
- Put the 4 teaspoons of sugar into the bowl and add in the salt and pepper to your tastes.
- Mix these ingredients together.
- Spread the mixture over the salmon fillets as evenly as possible.
- Set to one side.
- Preheat the oven to 180°C or gas mark 4.
- Then put the salmon onto a baking tray and once the oven has preheated put the tray in as well.
- Cook for around 15 minutes.
- Once the fish starts to flake away from itself that’s when it’s cooked.
- Remove from the oven.
- Add the pasta to the sauce and put the fish on top.
- Then serve and enjoy.
Lemon Glazed Salmon with a BBQ Pasta Sauce was a delicious meal that Howard and I really enjoyed. Ted, as I mentioned earlier, wasn’t a fan. The sauce for this dish could be made in advance and stored in the freezer. You can also make double of this sauce and store the leftovers in the fridge as well. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 