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ATK Kids

Kitchen Classroom 2021: Week 45

Week 45 of resources to help kids learn in the kitchen—and make something delicious along the way.
By Published Nov. 5, 2021

Welcome to week 45 of Kitchen Classroom, where America’s Test Kitchen Kids is sharing a weekly kid-tested and kid-approved recipe, hands-on experiment, or activity paired with a Learning Moment that brings learning to life in the kitchen.  

In this week’s edition of Kitchen Classroom, Kids Cook Dinner and prepare Sweet and Tangy Glazed Salmon for the whole family. This fancy fish dinner only takes just over half an hour to make. While making this recipe, kids will learn about evaporation in this week’s Learning Moment. Kids can serve their fish with a Miso-Honey Vinaigrette with Salad, Garlicky Skillet Green Beans, or Roasted Fingerling Potatoes to round out the meal.

Don’t forget to share what your family makes by tagging @testkitchenkids or using #ATKkids on Instagram, or by sending photos to kids@americastestkitchen.com. Visit the America’s Test Kitchen Kids website for more culinary content designed especially for kids.

Here’s what’s cooking for the week of November 8th through 14th, 2021.

Sweet and Tangy Glazed Salmon

Kids Cook Dinner: Sweet and Tangy Glazed Salmon

This recipe uses a foolproof (and splatter-free) way to cook salmon that’s ideal for young chefs. First, a sprinkle of salt and pepper goes over the bottom of a cold nonstick skillet. This helps prevent the fish from sticking to the pan and seasons the salmon. Then, the salmon goes into the (still cold!) pan, skin-side down. The skin helps protect the fish from drying out as it cooks. It also releases fat into the pan, which is then used to cook the second side of the salmon until it’s golden brown—no extra oil needed! The cooked salmon gets a drizzle of a simple sweet and tangy glaze just before serving. 
[GET THE RECIPE]

What You’ll Need
¼ cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon lime juice, squeezed from 1 lime
2 garlic cloves, peeled and minced
Salt and pepper
4 (6-ounce) skin-on salmon fillets
1 lime, cut in wedges

Learning Moment
Science (States of Matter): 
The sweet and tangy glaze in this recipe is cooked down until its texture turns from thin and watery to thick and syrupy, which is a perfect opportunity to reinforce kids’ understanding of evaporation (when a liquid turns into a gas). Help kids think through what happens to the glaze in this recipe:

  • In step 1, have kids first combine the glaze ingredients in a liquid measuring cup and record its volume (it should be just over ½ cup) before pouring the glaze ingredients into the medium saucepan. Keep the liquid measuring cup handy!
  • Ask kids to observe the uncooked glaze and describe its appearance. 
  • Before spooning the glaze over the salmon, have kids pour the cooked glaze from the saucepan back into the liquid measuring cup (with an adult’s help) and measure how much glaze is left. (It should be less than ½ cup.)
  • Ask kids to observe the cooked glaze and describe its appearance. 
  • Ask: What happened to the glaze as it cooked? What made its texture change so much? (The water in the ingredients turned to steam as it heated up. The steam evaporated, so there’s less water left in the glaze, which gives it a thicker texture.)

Catching up on Kitchen Classroom? Find previous weeks using the links below: