I failed. 🙁 My only mission tonight was to get salmon in the boy. I tried so hard to make a kid friendly dish. I really did. I breaded it. I sweetened it a bit. I even made it dip-able in ketchup. If that doesn't define toddler friendly I don't know what does.
To my dismay as I pulled dinner out of the oven he took one look and declared, "I don't like those."
To which I said, "You don't even know what they are?"
"What are they?"
"I don't like fish sticks."
"How do you know, you haven't tried them yet."
"I don't like them."
He took a bite making a face before he even started to chew. I'm not a forcer so after he tried one bite I dropped it. But MAN I was disappointed.
However, I LOVED them. Seriously, I could eat these every night for dinner and yes, I dipped mine in ketchup. 🙂
Oh! and hubby liked them too!
- ½ cup rolled oats (40g)
- ½ cup wheat bran (30g)
- 1 tbsp dried parsley
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ½ tbsp paprika
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 2 egg whites
- 1 tbsp molasses (21g)
- A pound of salmon skinless salmon fillets
- Non-stick cooking spray
Preheat the oven to 425 degrees
Line a cookie sheet and spray with non-stick cooking spray.
Pulse rolled oats, bran, parsley, onion powder, garlic powder, paprika, salt and pepper in the blender to make the "breading."
Whisk the egg whites and molasses together.
Cut the fillet into slices resembling "fingers" as shown. About 4 per fillet.
Coat the cut salmon in the molasses egg white mixture. One by one dip and coat the salmon in the breading and place on the cookie sheet.
Once finished spray the tops with a bit more non-stick cooking spray.
Bake for about 10 minutes flipping once.
Here's a little before and after cooking.
|Servings||Amt per Serving|
|4||4 oz of Salmon (~4 pieces)|
|250||8g||18g||old: 5||new: 3|