One 3 ounce can of sockeye salmon contains the following amounts of Vitamin D:
|Vitamin D (D2 + D3)||µg||17.8|
I told you salmon was super – I almost forgot to mention the 197 mg of calcium in that 3 oz. can.
Tonight I was stuck for dinner (2nd time this week – ugh). As luck would have it, something fell out of the cabinet onto my feet, literally! If you have been on this FB page for awhile or following the WBF Blog, then you may remember that dinner usually falls out of my freezer onto my feet. Now that my freezer is at the bottom of the fridge, my cabinets seem to have taken over the part.
Anyway – I used the 3 cans of salmon I had and dusted off my salmon cake recipe. I really don’t like to eat fish from a can but it can be a dinner-saver. And it was. Share these salmon cakes with your little one, 8-10 months and older (ask your pedi about fish!) Enjoy!
Here is a really easy way to use canned salmon. I love to be able to take a meal and show you how easy it is to turn at least one part of that meal into food for babies too! Make these salmon cakes and share them with babies 8 months and older (of course double check with your pediatrician). We had asparagus and rice with these salmon cakes this evening.
Super Salmon Cakes (contains eggs and wheat)
3 (6 ounce) cans of salmon
3 eggs (if using just yolks, you will need 6 – I am not sure of a good sub for the eggs here)
1/2 of a medium sized Vidalia onion
1 small carrot
1 tablespoon minced garlic
2 tablespoons Old Bay seasoning
pepper – I used 3 shakes
shake of paprika
3/4 cup untoasted wheat germ (oat bran as a substitute may work well)
1/4 seasoned bread crumbs or a “fish fry” mix
olive oil for frying
In a large frying pan, pour enough olive oil to reach about 1/2 to 1 inch depth – heat oil over medium heat
Chop the onion very fine
Peel and finely dice the carrot
Be sure to watch for bones and also drain the salmon very well**
Combine salmon, egg, onion, carrot, spices and seasonings in a mixing bowl.
In another bowl, combine the wheat germ and breadcrumbs – add a shake or 2 or Parmesan cheese if you like
Shape the salmon mixture into balls – the larger the ball, the less the recipe will yield.
Roll the balls around in the wheat germ/breadcrumb mix to thoroughly coat.
Place the balls in the heated olive oil and gently flatten a bit
Cook the salmon balls for approx. 10 minutes until golden brown – be sure to flip them!
Once cooked, transfer to paper towel covered plate to drain, serve warm
** This mixture will be slightly watery so squeeze out excess liquid as you are forming into balls. The balls may seem to fall apart as you do this but they will come together nicely when you begin to cook them.
Serve with a remoulade sauce or hollandaise as a snack or entree. Freezes well and is also good when eaten cold.
To make this “baby friendly”:
crumble once cooked and serve with yogurt as a dip or sauce