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Salmon goes a long way

August 5, 2012

As you know, My Picky Kid was born out of my frustration and concern for my daughter Simone, who went through a very, VERY picky eating phase from around the age of 1-3. Things are much better know…whew.

It’s a whole different story with my new baby, Giselle. She eats and eats and EATS! It’s such a different experience and I am loving that I can plop a bunch of stuff down for her and watch her go to town shoving various items in her mouth. A horrible mess to clean up…but well worth it.

Giselle has a great appetite when it comes to fish, so instead of filling her with mercury every day (she loves her canned tuna), I’ve started making more salmon and serving that up to her. My salmon recipes are so basic, nothing fancy here, but the best way to get her to eat some is to mix it up with some plain yogurt once it’s at room temperature – or better – cold the next day. She grabs fist fills of fish and does her best to smear it in her mouth. I smile…then sigh at the mess in front of me. 😉

Here are a few of my favourite ways to prepare salmon. Tomorrow I’m going to try a completely different recipe so I’ll post that one at a later date.

Lemon Zest Salmon

Add to salmon:

  • the zest of 1/2 to 1 lemon
  • salt & pepper
  • the juice of one lemon

Bake at 350 degrees for 10-12 minutes.

Lime Soy Salmon

Add to salmon:

  • the zest of 1 lime
  • salt & pepper
  • the juice of one lime
  • 1/2 to 1 tsp soy sauce
  • 1/2 tsp fresh ginger

Bake at 350 degrees for 10-12 minutes.

Now…here’s where salmon can continue to be the “gift that keeps on giving”. After you’ve had it for dinner, and used up some leftovers with yogurt (or mayo) for a sandwich, think about making some salmon cakes. Hint: this is why I always serve fish with potatoes…so the next day I can mash the two together and fry ’em up in patties. This is really similar to the tuna nuggets recipe I posted last year.

Here’s how I do it:

Salmon cakes

Add to (flaked cold) salmon:

  • one egg, beaten
  • leftover (mashed) potatoes
  • 1/2 to 1 cup panko (depending on how much of the above 2 ingredients you have)

In a saucepan on medium heat, fry those suckers up in a little butter mixed with oil until golden brown. You can even prepare the patties ahead of time and refrigerate for a few hours (they’ll keep their shape better). I love serving salmon cakes and my tuna nuggets with lots of fresh lemon squeezed on top.

My picky kid photo of salmon cakes with mashed potatoes

Here they are before hitting the frying pan.

3 Comments leave one →
  1. August 5, 2012 4:12 pm

    Update: the last two times I’ve made and served salmon Simone has eaten it ALL. And let’s not even talk about salmon cakes – she devours those no problem. YIPPEEEEEE!

  2. pkantymir permalink
    August 5, 2012 4:41 pm

    These sound wonderful, Andrea! Thanks for sharing – we eat a ton of salmon as well so I’m always on the hunt for new easy recipes…will def give these a try! Oh and I hear you on this second child devouring everything in sight – what is that deal!?? So awesome but the mess is truly incredible. 🙂

  3. August 9, 2012 2:51 pm

    Hey Patty, stay tuned for my next salmon recipe! It’s a yummy one too, my favourite I think. At least Simone loves it so that makes it my favourite! Enjoy your babes. xo

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