Kid Friendly Salmon Food
KAREN'S KID FRIENDLY SALMON
This is the only way that I can get my kids to eat Salmon. They beg for seconds and thirds(and sometimes fourths). Preparation time does not include marinating time. It is also very easy to make. Go easy on me, this is my first recipe to post on here.
Provided by Queenofcamping
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put salmon in a ziplock bag with the teriyaki sauce and marinate in refridgerator for 1-2 hours.
- Lightly spray 9 by 13 pan with pam or other cooking oil.
- Lay salmon(skin side down) in pan and sprinkle brown sugar all over the top. Use more or less according to how sweet you would like it.
- Cook in oven at 375 for about 30 minutes or until salmon flakes with a fork. Cooking time will vary based on how thick the salmon fillets are.
- ***Just a note -- I usually spoon the pan juices that are in the bottom of the dish over the salmon -- YUMMEEE. The kids love it.
Nutrition Facts : Calories 424.4, Fat 10, SaturatedFat 1.8, Cholesterol 104.3, Sodium 1557.6, Carbohydrate 32.6, Sugar 31.8, Protein 48.6
CREAMY SALMON PASTA
A simple creamy pasta dish made with salmon, frozen peas and cream. A great way to encourage get kids to eat fish and ready in just 15 minutes. The perfect mid-week family meal.
Provided by Ciara Attwell
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the pasta in a saucepan on the hob according to the package instructions.
- Heat the oil or butter in a frying pan and add the onion and garlic. Cook for 2-3 minutes until softened but not browned.
- Cut the salmon into small pieces (I find it easier to do this with scissors) and then add to the pan along with the frozen peas and the stock cube.
- Remove 100ml of the water from the pasta and add that to the pan. Stir until the stock cube has dissolved.
- Cook this on low for about 5 minutes, turning the salmon pieces once.
- Remove from the heat and then stir in the cream.
- When the pasta has cooked, drain well and then add to the pan with the salmon. Mix well and then serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 655, Sugar 5.3 g, Sodium 425.7 mg, Fat 20.4 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 63.2 g, Fiber 4 g, Protein 51.6 g, Cholesterol 123.7 mg
KID-FRIENDLY SALMON
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h22m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
- Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.
PERFECT AIR FRYER SALMON
I would have never guessed making salmon in an air fryer would have produced the most tender and juicy salmon every time. I promise this Perfect Air Fryer Salmon will become your new way to conquer salmon in the kitchen.
Provided by Cathy
Categories Main Course
Time 9m
Number Of Ingredients 5
Steps:
- Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.
- Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.
- When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.
Nutrition Facts : ServingSize 1 fillet, Calories 288 kcal, Carbohydrate 1.4 g, Protein 28.3 g, Fat 18.9 g, SaturatedFat 2.6 g, Cholesterol 78 mg, Sodium 80.6 mg, Fiber 0.8 g, Sugar 0.3 g, UnsaturatedFat 11.1 g
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- Whisk the marinade ingredients in a large glass container with a lid (orange juice, ginger, coconut aminos, honey, vinegar, oil, salt, and pepper). Put the salmon fillets in the marinade, put the top on the container, and put it in the refrigerator anywhere from 2 hours up to 24 hours. (Sometimes I set the fish in the marinade the night before so I don't have anything to do until dinner the next day. Sometimes I set it up quick in the morning.)
- Take the salmon fillets out of the marinade, and pour the marinade in a small sauce pan to reduce into a sauce later. You can strain the marinade if you don't like the bits of ginger in your sauce. I love the added heat from the bits of ginger!
- Heat a large skillet over medium heat, add the friendly fat to cook in, and then set the salmon fillets in the hot oil skin side down. Don't over crowd the pan. If you have a smaller skillet, cook the salmon in 2 batches. Cook the salmon over medium/medium-high heat for 3 minutes. Flip the salmon and cook another 3-5 minutes to your desired doneness.
- While the salmon is cooking, simmer the orange ginger marinade over high heat for 5-7 minutes until it reduces into a sauce. At this point you can either spoon the sauce over the salmon in the pan to cook the glaze on, or spoon the sauce as is over the salmon on the plate. My kids prefer their salmon with very little sauce - my toddler doesn't usually want any. In fact I squeeze a little extra orange juice or lemon onto their salmon and they don't even need the sauce (more for me!). The salmon has a mild, kid friendly orange ginger taste already from marinating so the sauce is just extra if you like it.
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- In one bowl add the flour. In a second bowl crack in the eggs and whisk with a fork. In a third bowl add the panko breadcumbs and mix in the dried herbs and salt and pepper to taste.
- Make the nuggets by taking one chunk of salmon, coating it in the flour, dip it in the egg and then sprinkle on the breadcrumbs. Repeat until all the nuggets have been made.
- Lightly grease a baking dish and place the nuggets onto it. Bake in the oven at 220c for 12-15 minutes until cooked through.
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