Cooking with kids is not only fun but educational. Plus, it’s a great non-screen activity (gets them away from the TV or iPad), so they’re doing something hands-on instead. If you already cook with little ones, you know it’s great quality time together and one of the most memorable things you can do at any age. It’s also a fun, alternative way for kids to practice different skills. Our 5-year old Liam will carefully count all the ingredients and say “there are 12 things we need to put into the bowl, Mommy?” and “what’s half a teaspoon, Mommy?” He beams proudly when we sit down for dinner, declaring “I made this dinner today, Daddy! I was the chef! Do you like it, Daddy? I made it!”  The best part is he gobbles up his dinner with no problem — it’s clearly more appealing because he made it himself…maybe it even tastes better 🙂 This recipe is very easy and one can find the ingredients in most supermarkets. Leading brands like McCormick have a full range of basic Indian spices, so all you need is some plain yogurt, a lemon, some honey, salt, and you can make this easy baked salmon anytime you like.

Leading spice brands like McCormick offer most basic Indian spices, including the hallmark of Indian cooking: garam masala which comprises cinnamon, cloves, cardamom, bay leaf, and black peppercorn.

Put any apron on your little one and grab a stool for them so they can reach the counter. With a wooden spoon and bowl, they can learn how to add things like yogurt to this marinade. I measure out each ground spice, tell Liam what it’s called, and then he adds it to the bowl. If you place a large-sized cutting board on the counter, it makes clean-up easier later (once we’re done, I rinse it off and put it right into the dishwasher, no mess). Liam calls paprika “pepperika” even after I gently explain to him how pronounce it three times. He is most excited when the colors combine into a deeply orange-hued yogurt marinade for the salmon fillets.

Liam and I made this marinade right after lunch on a Sunday, so the salmon soaked up all the great flavors while we were playing in Central Park all afternoon. After a few hours in the fridge, around 6:30pm, Liam helps line a cookie sheet with foil and non-stick spray. He wants to use the tongs to place the salmon on the sheet, so he’s not happy when I suggest that I do it, so I give him another pair of tongs to occupy him. Liam helps me push the tray into the oven and shut the door. I set the timer for 15 minutes.

After baking for 15 minutes and under the broiler for another 5 minutes to get a nice char, dinner is ready. Liam proceeds to eat the entire salmon fillet with a large chapati (flatbread like tortilla). I think he definitely earned a little ice cream for dessert.

Easy Tandoori Salmon

Serves 4

Ingredients

• 1 cup plain yogurt
• 1 tablespoon ground garam masala
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons ginger-garlic paste (or 4 cloves garlic, minced and 1-inch piece of fresh ginger root, peeled and finely chopped)
• 2 tablespoons fresh lemon juice
• 4 teaspoons honey
• 1 teaspoon salt
• 1/4 teaspoon cayenne or crushed red chilli pepper
• 1/4 cup canola oil
• 4 (four) salmon fillets

Preparation

1. In a medium glass bowl, combine the yogurt, garam masala, paprika, ground coriander, ground cumin, ginger-garlic paste, lemon juice, honey, salt, cayenne (or red chilli pepper), canola oil, and mix well.
2. Fold salmon fillets into the marinade one by one and and gently coat each piece with the mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4-6 hours or overnight. Overnight is even better.
3. When you’re ready to eat, preheat your oven to 400F.  Using tongs, place each salmon fillet skin-down on a large cookie sheet lined with foil and lightly greased. Bake for 15 minutes.  Increase heat to broil and continue cooking for 5-6 minutes to get a char on top.
4. Serve immediately with steamed basmati rice or flatbread.