Thai Salmon Bites
There is no need to wait until your baby is 12 months to offer him/her fish. In fact, it’s a good idea to offer fish to babies from 6 to 12 months because it’s packed with good fats, iron and zinc. The problem with fish is that it usually doesn’t hold together very well. It’s dry and falls apart easily when babies handle it.
Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:
- your baby is ready and does not start too early
- your baby is sitting at 90 degrees
- you do not place food in his/her mouth with your fingers
- the environment is calm during meals
- you offer the right foods to your baby (always test the texture of the food in between your tongue and roof of your mouth)
- you watch your baby eat at all times
- you contact a pediatric registered dietitian to make sure you are proceeding safely
- you read the warning below
BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.
I created this recipe with fish that actually holds together. The trick? Cut up the fish into bite-sized pieces while it’s still semi-frozen BEFORE baking it.
To prepare the recipe, I cut the skinless salmon into squares. Then, I marinated the fish in a delicious mixture of oil, lemon juice, garlic powder, pepper, lime zest, ginger, coconut and cumin. Then, I baked them in the oven for 6 minutes.
These can be served as a fancy appetizer or as the main course along with some zesty roasted cauliflower. They’re 100% juicy and they actually hold together.
Thai Salmon Bites recipe
450g salmon, boneless, skinless
¼ cup (60 ml) olive oil
1 tbsp (15 ml) lemon or lime juice
1 tsp (5 ml) garlic powder
½ tsp (2.5 ml) pepper
1 tsp (5 ml) lemon or lime zest
1 tsp (5 ml) ground ginger
1 tbsp (15 ml) coconut, shredded, unsweetened
½ tsp (2.5 ml) cumin
Place salmon in the freezer for about 20 minutes until semi frozen. In a medium bowl, add the rest of the ingredients. Remove salmon from the freezer and cut salmon into 3 cm (1 inch) squares. Than, add the salmon to the bowl and cover on all sides. Let marinate for 30 minutes in the fridge. Preheat oven to 450°F (230°C) and place salmon bites onto a covered baking sheet. Finally, bake for 6 minutes or until fully cooked. Let cool and offer to your baby. Can be kept in the refrigerator for up to 3 days. Cannot be frozen.
How often do you eat fish?
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