One of my personal favorite fish is salmon. I would eat salmon everyday if it was up to me. It is so versatile and you can cook it any way and it’s just as delicious. I was excited to introduce Emma to salmon because it is so rich in so many essential nutrients. I was even more excited when she loved it as much as I do! Now I know these days it is said that the amount of salmon given to babies and toddlers should be limited as much as it is for pregnant and breastfeeding women do to the amount of mercury in it. I’ve never done much research on this so I personally don’t know if this is true or not.
In any case, we have salmon once every week in my home. My husband is not a huge fan so I don’t make it more frequently than that anyway. I usually make salmon either pan fried or baked with a whole lot of veggies and some brown rice or quinoa. Since I was looking for new and fun recipes to make for Emma I started to research a new way I can cook salmon. A way I could turn it into another nutritional finger food for my baby girl. In my search for inspiration I came across salmon cakes.
I actually had never had or even heard of salmon cakes before. But they seemed like a pretty healthy and tasty way to make salmon. It was also a great way to turn it into a finger food for toddlers. To increase the nutritional value in these I decided to make them with quinoa and spinach. These were a success with Emma and my husband approved as well. My favorite part about these is that even if Emma doesn’t eat anything else on her plate she is still getting a good source of protein, iron and fiber from these alone. They are packed with many essential nutrients so I don’t have to worry about her falling behind her daily vitamin and mineral intake. To make it even better, serve these over some mixed green leaves to make a filling and healthy lunch for yourself and other members of your family.
Quinoa & Spinach Salmon Cakes with Dill and Lemon Yogurt Dip
- 1 lb salmon
- 2 cups cooked quinoa
- 2 cups baby spinach chopped
- 1 tbsp dried parsley
- 1/2 tbsp dried oregano
- 3 green onions
- 1/3 tbsp paprika
- 1/2 tsp salt
- 5 eggs beaten
- 1 cup plain greek yogurt
- 2 tsp dried dill
- 1 tsp dried parsley
- juice from one lemon
- salt & pepper to tatse
Preheat oven at 350 degrees.
Season salmon as desired and bake for 20-25 minutes. (Cook with skin on, it comes off much easier once cooked)
Shred cooked salmon with two forks.
In a large bowl combine all ingredients.
Form small round flat cakes with your hands and fry both sides on greased pan or griddle.
Combine all ingredrients for dip.
Enjoy cakes with dip.