No, this is not my kid, and no, its not a bug. Its squid on a stick! If I could buy these squids on sticks here, I would be all over them but since we cant all be that lucky, how about Salmon cakes instead?
Don't get me wrong - I make sure he eats very healthy (always eats veggies, never has sweets, sodium, or saturated fats), but for some reason I just never think of making him more complex meals. It doesn't help that my husband and I have been on a controlled diet for the past 6 months so feeding him what we eat simply does not work for a growing baby. Honestly after a long "toddlery" day, the last thing I want is to have to cook two different meals.
However, I cringe at the idea of having a child that will only eat chicken nuggets and/or spaghetti. I had my first raw oyster when I was two years old and to this day have no reservations in trying whatever weird dish you put in front of me. It is therefore critical for me that my son be flexible and open to different food choices and although I understand that he may still end up being a picky eater when he is three, I need to know that I tried my best.
So in an effort to expand my son's palate, I am determined to cook two new meals for my son a week (preferable something that is freezable so I have something for those long "I hate my kitchen" days). I have also given my mom a laundry list of Puerto Rican food items she absolutely must bring me on her next trip up and I cant wait for my son to try "dulce de batata"!
Today I made salmon cakes that I haven't done in years and they were a hit! My son had tried very boring baked and pan fried salmon many times before but was not crazy about it. He did, however, LOVE these salmon cakes and I was able to freeze some for some other day! Yay!
I figured I would share the recipe in case you need an easy and quick go to for dinner.
- 1 15 oz can of pink salmon or 1 1/2 cups cooked salmon, flaked
- 3 scallions, finely chopped
- 1 clove of garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 large egg beaten
- 1 1/2 teaspoon Dijon mustard
- 1 3/4 cups whole wheat breadcrumbs
- 3 teaspoons of extra virgin olive oil
- 1 lemon, cut into wedges