BLW Salmon Cakes
BLW Salmon Cakes are a delicious and nutritious meal for babies who are ready for solid foods. These cakes are packed with protein, omega-3 fatty acids, and essential vitamins and minerals. The recipe is easy to prepare and can be customized with different herbs and vegetables.
Ingredients
- 1 lb fresh salmon skin removed and diced
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup onion finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup red bell pepper finely chopped
- 1 large egg beaten
- 1 tbsp Dijon mustard (12+ months)
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley chopped
- Herbs and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C)
- Combine the diced salmon, breadcrumbs, onion, celery, red bell pepper, egg, Dijon mustard, lemon juice, parsley, herbs, and pepper in a large bowl.
- Mix the ingredients until they are evenly combined.
- Using your hands, form the mixture into small patties about 2-3 inches in diameter.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon cakes to the skillet and cook for 2-3 minutes on each side or until lightly browned.
- Transfer the salmon cakes to the oven and bake for 10-12 minutes or until they are fully cooked and crispy.
- Let the salmon cakes cool for a few minutes before serving to your baby.
Notes
- Make sure to remove any bones from the salmon before dicing it.
- If you want to make the salmon cakes ahead of time, you can refrigerate the uncooked patties for up to 24 hours before cooking them.
- You can also freeze the cooked salmon cakes for up to 3 months. Bake them in the oven at 375°F (190°C) for 10-15 minutes to reheat.