Baby Led Weaning & Toddler Salmon Cakes Recipe
I've been making these salmon cakes for Hayden since he was 6 months old. They are a great baby led weaning recipe because they are so crumbly and salmon is super healthy. I still make it now for Hayden as a toddler.
Recipe:
Raw Salmon
1 cup bread crumbs
1/2 yellow onion
2 tbsp chives
1/2 cup mayonnaise
1 tbsp lemon
1. Remove skin from salmon and dice into very small pieces.
2. Dice onion.
3. Mix all ingredients in a bowl then form into patties.
4. Cook on medium heat for about 3 minutes per side.
If you end up making this come back and tell me in the comments! OR message me on instagram @lindseydelight
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Videos mentioned:
BABY LED WEANING PROGRESSION VIDEO:
BABY LED WEANING TIPS VIDEO:
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I'm Lindsey, a thirty-something first time mom as of April 2018. I live in Canada with the love of my life - Nick, our son Hayden and our two dogs (Rick & Baker).
For me, YouTube is a outlet for creativity and documentation of all things motherhood, health, fitness, style and our everyday life. I am a girl on a budget with expensive taste, I'm always looking for the best deal and hate to pay full price for anything (I got it from my mama).
In real life I'm an introvert but I love making new friends and discovering other YouTubers, make sure you leave a comment and say hello!
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Cheesy garlic muffins loaded with Mediterranean flavours - olives, feta, sun dried tomatoes, roasted peppers. 100% amazing - and these stay fresh for DAYS!
Such a great lunchbox filler idea, afternoon tea with friends, snacking, and a great GIFT because they stay fresh!
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Old School Salmon Patties / Croquettes | How to make Salmon Patties #salmonpattierecipe
We grew up on these in my house. The salmon patties wasn't much, but it's something about simple ingredients put together in a no fuss way that gets you hooked every time. Enjoy this quick video and make you some salmon patties tonight.
Let me know in the comments if you enjoyed.
Salmon Patties - 100 Year Old Recipe - The Hillbilly Kitchen
Salmon Patties - 100 Year Old Recipe . This is a very old recipe that has stood the test of time. They're delicious on a bun, or served up with some french fries, coleslaw, or a big batch of potato pancakes.
Ingredients:
1 can of pink salmon
1 egg
1/4 cup of chopped onions
5 saltine crackers
1/4 cup of chopped green bell peppers *optional
pepper to taste *optional
Butter to fry it in
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Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network