Teriyaki Salmon and Carrot Skewers2013-01-28
- Servings : 2 - 4
- Prep Time : 1m
- Cook Time : 4m
- Ready In : 5m
If you have any trouble at all at dinner time, you need to try the food-on-sticks thing. Kids, love it. Harry devoured these like a true pro, he barely paused to take a breath. Harry’s food is usually adapted from whatever Henry and I are having for dinner. This was no different. We were having teriyaki salmon with salad, so I just thought this might be more fun and easier to eat for Harry. Winner.
Tip: store bought teriyaki is very high in salt, so it’s best to stick to the small amount of sauce listed in the recipe – best for toddlers 12 months and up.
Nutrition Note: Fresh salmon is one of the best sources of omega-3 fatty acids, essential for your child’s healthy growth and development.
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- 1 x 250g piece of salmon, skinless/boneless
- 1 medium carrot
- 1 tsp teriyaki sauce (salt reduced if possible)
- 1 tsp extra virgin olive oil
Be very thorough when checking the fish for bones. Cut the salmon and carrot into equal sized cubes. Thread onto a paddle pop stick or skewer (depending on child's age - skewers are sharp) -
Pour the teriyaki sauce onto a small plate. Roll the skewers in the sauce until covered. -
Heat the oil in a small frypan over medium/high. Place the skewers in the pan and fry for around 1 minute each side or until cooked through. -
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