The marvellously moreish salmon marinade in this dish will help to convert any fussy tots slightly unsure about fish, whilst packing in a good dose of those all-important omega-3s. Plus, the Chinese style veggie rice will whisk young explorers off on a true taste adventure.

Cook: 15 minutes

Makes: 2 portions



2 skinless salmon fillets, cut into cubes

1 tbsp sunflower oil

Small knob of butter

1 large banana shallot, finely chopped

1 carrot, finely diced

½ red pepper, deseeded and finely diced

1 garlic clove, crushed

250g/9oz cooked long grain rice

40g/1½oz cooked garden peas

3 tbsp tinned sweetcorn

1 tbsp soy sauce

1 tbsp sweet chilli sauce

Salt and pepper


1 tbsp tomato ketchup

1 tbsp soy sauce

1 tbsp sweet chilli sauce

1 tsp white wine vinegar


  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Mix all of the sauce ingredients together in a small bowl. Put the salmon cubes on a piece of foil in a small roasting tin. Pour over the sauce and seal the foil to make a parcel. Bake in the oven for 15 minutes.
  3. While the salmon is cooking, heat the oil in a wok or large frying pan over a medium heat. Add the butter, then add the shallot, carrot and red pepper and fry for 3 minutes until softened. Add the garlic and fry for 30 seconds, then add the rice, peas and sweetcorn and fry for 2 minutes until the rice is hot. Add the soy sauce and sweet chilli sauce and season with a little salt and pepper.
  4. Spoon the rice onto plates, arrange the baked salmon on top and drizzle over the sauce in the foil.


Annabel will be at Taste of Abu Dhabi this year cooking up some of her favourite family dishes as well as getting the kids involved in her dedicated parent and child cooking session!


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