I have had quite a few messages via my instagram page requesting recipes and step-by-steps for some of the things I make for Stanley. So I’ve decided I’ll create a category for all the recipes for people to have a look at. I will say though, that most of the meals I create for Stanley are taken from recipes books (my favourite two are Ella’s Kitchen and the I have added links to Amazon where they can be purchased, not an ad just my two favourite recipe books). I usually adapt the recipes slightly to make them more to my liking or to add additional vegetables etc into the recipes.
So the first recipe I thought I’d share with you is ‘posh’ salmon fish fingers, which are perfect for people following baby led weaning techniques. These are definitely more suited to babies that have been weaning for a while as they are quite chunky and have an almost crispy outer layer. Stanley had these when he was 10 months old.
What you’ll need:
- Salmon fillets, you can fresh or frozen fillets but I generally buy them frozen as I don’t eat salmon myself so it means there’s less waste and they’re always fresh and ready to go. (I used 2 small fillets and made 8 fingers)
- 2/3 slices of bread (day old is better as it will be used to make breadcrumbs)
- 1 lemon
- 2 eggs
Making your fish fingers:
- Roughly tear your bread and place into a food processor. Blend until breadcrumbs form.
- Add the zest of 1 lemon and 2 teaspoons of parsley and blend again.
- Place this mixture into a large bowl/Tupperware tub.
- Crack the eggs into another bowl/Tupperware tub and beat.
- Slice your salmon fillets into fingers. This can be a bit tricky as the salmon was crumbly when I did this step, but the next step does help keep the salmon together in a finger shape.
- Gently place a salmon finger into the egg, ensuring that it is entirely covered in egg.
- Carefully take the salmon and place into the breadcrumb mixture, again ensuring the finger is completely covered.
- Place onto a baking tray, covered with baking paper.
- Repeat steps 6 to 8 for all of your salmon fingers.
- Bake in the oven at 180 for 5 minutes before turning them over, then bake until crispy.
And that’s it – TA DA! You’ve got some lovely, crispy salmon fish fingers. Stanley loved these, and I served them with mashed potato and lots of veggies.These can be frozen but are best to be kept in a Tupperware tub as they are quite delicate. These are so simple to make but so great for baby led weaning techniques and are also great for lunches on the go too.
I’d love to hear from you guys if you make these, what you think of them. Are there any other recipes you’d like me to get up?