Salmon Sliders


2 cans salmon in water no salt added (7 oz or 213 g each)

2 eggs

zest of 1 unwaxed lime

1 tsp (5 ml) pepper

½ cup (125 ml) spinach or kale, chopped

1 tbsp (15 ml) fresh dill, chopped

3 cloves of garlic, minced

½ cup (125 ml) onion, chopped (about 1 small onion)

1 tbsp (15 ml) cooking fat (unsalted butter or duck fat)


Drain and pat dry canned salmon. Mix all ingredients together (except cooking fat). Shape into sliders about 3 tbsp (45 ml) each. Heat skillet over medium heat, add fat and pan fry them for 5 minutes on each side. Let cool and offer to your baby.

To make sure the texture is appropriate for your baby, squish it between your tongue and roof of your mouth. If it falls apart, the texture is right.

Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.