Salmon is a tasty common fish that you can experiment with in the kitchen. However, your kids may not be readily enjoy eating fish, and you may have to find out ways to sneak it into their meals– and get only a grunt of approval instead of wails of protest.
Here are two recipes you may want to try for your picky child eater’s sake.
Baked Salmon Fishcakes with Parsley Sauce (Source)
- 4 to 5 medium-sized potatoes, peeled and cut into chunks
- 0.77 lb. salmon fillets
- 1.25 cups milliliters milk
- 2 tablespoons tomato ketchup
- 1 tablespoon anchovy essence, optional
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper
- 1 egg
- 0.2 lb. dried breadcrumbs
For the sauce:
- 0.055 lb. plain white flour
- 0.055 lb. 70 per cent fat spread
- 2 tablespoons chopped fresh parsley
- Put the potatoes in a large saucepan, cover with salted water, bring to a boil, and cook for 15 minutes or until they are tender. Drain, mash, and set aside.
- Place the salmon in a frying pan, cover with milk, and poach for eight to 10 minutes until the flesh turns opaque. Lift the fish out and save the milk for the sauce.
- Heat the oven to 374 degrees Fahrenheit. Skin, bone, and flake the salmon into a bowl. Combine it with the mashed potato, tomato ketchup, anchovy essence, and fresh herbs. Season to taste, and shape into eight fishcakes. They are easier to handle when chilled for an hour in the refrigerator for them to firm up.
- Beat the egg in a shallow bowl and stir in two tablespoons of cold water. Place the breadcrumbs in another shallow bowl. One at a time, dip the fishcakes in the beaten egg. Lightly coat them with the breadcrumbs. Place them on a baking sheet and bake for 20 to 30 minutes.
- Heat the grill to medium. Create the parsley sauce by straining the reserved milk into a small pan, adding the flour and spread, and slowly bringing to a boil (stirring the whole time) until the sauce thickens and becomes smooth. Reduce the heat and simmer for 20 minutes. Season to taste, and then stir in the parsley.
- Place the fishcakes on the grill for about five minutes until golden brown. Serve the baked fishcakes on a bed of sauce.
Baked Salmon with Crispy Crumb Crust (Source)
- 1 tablespoon oil
- 1 onion, chopped
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 0.132 lb. herb-seasoned breadcrumbs
- 2 tablespoons mayonnaise, or as needed
- 1 teaspoon mustard powder
- 2 salmon fillets, about 1-inch thick
- Preheat the oven to 180 degrees Celsius. Grease a baking tray, and set aside.
- Heat oil in a frying pan over medium-high heat. Sauté onion with garlic powder, salt, and pepper until tender. Transfer to a medium bowl. Mix with breadcrumbs, mustard powder, and mayonnaise. If necessary, add more mayonnaise to achieve a paste-like consistency.
- Place salmon fillets onto the greased baking tray. Press the crumb mixture on the top to make it about ¼-inch thick.
- Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork. Grill for five minutes to crisp the top.
But did you know that not all the salmon you see being sold in markets and grocery stores is safe and natural?
For instance, a naturally occurring carotenoid is responsible for giving salmon its characteristic pink color. It’s called astaxanthin, produced by the microalgae Haematococcus pluvialis. There are only two known natural sources of this carotenoid antioxidant: the microalgae that produce it, and the sea creatures that consume the algae, such as salmon, krill, and shellfish.
Factory-farmed salmon are far from natural – they are given a synthetic pigment to replicate how astaxanthin-rich salmon look. They come from oceanic feedlots which are net-covered pens covering acres of land space. They’re often over-crowded and have a high potential for infection.
Antibiotics are added to feed for factory-farmed salmon so they grow faster than usual. And excessive drug use has led the fish population to develop antibiotic-resistant disease strains.
Spare your family from poor-quality salmon by buying fish and other seafood sourced only from pure, unpolluted oceans. This way you can offer salmon that not only tastes good, but can also give you the desired health benefits.
Author Byline: Katrina Pascual writes for Mercola.com. Her articles focus on raw, organic, wholesome food choices offering an abundance of vitamins, minerals, and antioxidants like astaxanthin, a naturally occurring carotenoid.