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