Sticky Baked Salmon Sunshine Bowl
Your picky eater will love this fun fresh “sticky” salmon bowl! Sometimes it’s just the way you name a dish that makes it really appealing to little kids, like this bowl of sunshine for example. I have added in lots of ingredients I know kids love; mango, sticky baked salmon, and the sweetest rainbow tomatoes, plus a few I hope they will love over time, like radishes and cucumber. Creating a mini-foodie by encouraging your little ones to try new tastes, even if it is just one little bite. Over time, one bite becomes two and then becomes three. These bowls won’t really require too much persuasion though, from either kids or adults! Just you wait and see.
The marinade for this recipe is one of my all-time favourites. I used a mix of low sodium soy sauce, mixed with paprika, oil, a smidgen of maple syrup, and a light seasoning of pepper. So easy and quick too! You don’t even need an additional bowl. Just place the salmon onto a baking tray, add the marinade ingredients, use your fingers to completely cover.
You can marinate in the fridge covered for a few hours, but generally, I think ‘let’s have salmon’ and just do it! Seriously, this will be the best baked salmon recipe you ever try! BIG words! BUT, it seriously is a winner every single time in our house.
The best part about cooking fish is that its quick! The salmon takes less than 15 minutes in the oven. Just make sure it is light pink throughout and you know your good!
Build a Bowl of Sunshine!
It’s kind of like build a bear, just without the bear. On second thoughts, it’s nothing like build a bear… I’m slowly losing my mind over here!
For this bowl to be devoured you must include things your little ones love. I made a super simple sticky rice, using coconut milk, water, and rice! Seriously good and totally moreish!
I filled our bowls with mango, avocado, and sweet cherry tomatoes. The trick here is using fruit and some veggies your child loves. We are big fans of cherry tomatoes, they are super sweet and as Oscar likes to tell us every time is actually a fruit, so zero issues. Then added in a few veggies that I always struggle with getting Oscar to eat. I still put them on his plate though and he will always, always try them. This time round he had 4 slices of cucumber and 2 slices of radishes! Whoop! I will never, ever give up hope!
For some reason, a mango salmon combination works amazingly well! Just sayin!
Toasted Sesame Seeds
If you haven’t tried this before, you need to do this! Take some sesame seeds. Pour onto a dry pan, and toast until they start to brown. Shake the pan a few times to ensure they are evenly browned.
Store in a jar and use them on everything! This Sticky Baked Salmon recipe, any noodle recipe, I put them on avocado on toast, on peanut butter on toast. I even put them on my porridge in the morning. Best thing EVER!
Food Photographer and Food Styling
I started taking photos 4 years ago and I can’t believe how much my photos have improved. After I took this photo I literally sent it to anyone who would listen. Honestly, I think it’s the best photo I’ve ever taken! Feeling super, super proud. If you want to see one of my very first ones check out this link: https://babyledfeeding.com/recipe/raspberry-buckwheat-pancakes/
This photo was taken using a Canon 5D Mark IV using my new 50mm lens. I’m going for photos that make you seriously want to lick the screen! 😀 Well, you know what I mean.
Other baby friendly fish recipes:
Sticky Baked Salmon Sunshine Bowl
4 Adults & 4 Children
4 fillets of salmon cut into mini strips
2 tablespoons rapeseed oil
1 tablespoon low sodium soy sauce
2 tablespoons maple syrup
1 teaspoon garlic powder
Black pepper to season
225g (1 cup) rice (soaked in water for about 2-3 hours, then rinsed)
400ml coconut milk
1 ripe mango sliced
1/2 cucumber thinly sliced
8 radishes thinly sliced
2 avocados sliced
10 sunshine cherry tomatoes (cut into quarters)
2 spring onions finely sliced
2 tablespoons toasted sesame seeds
8-10 fresh mint leaves
- Pre-heat oven to 180ºC (350ºF)
- Place the salmon fillets onto an ovenproof dish.
- Add the rapeseed oil, soy sauce, maple syrup, garlic powder, and a pinch of black pepper to a bowl and stir well until it is fully combined, then pour over the salmon.
- Bake for 10 minutes, then baste the salmon, by spooning the sauce over it. Place salmon back in the oven and bake for a further 5 minutes. The salmon should be pink inside and cooked through.
- Meanwhile, made the rice by adding the rice, coconut milk, and water to a pot and bringing it to a boil. Cover with a lid and simmer over your lowest heat setting for 10-12 minutes until the rice is soft and cooked. The water should have completely evaporated and the rice should be soft and fluffy.
- To serve, place the rice into bowls, top with the warm salmon, then decorate the bowls with the chopped fruit and vegetables. Sprinkle over the toasted sesame seeds and tear a few mint leaves. Eat warm or cold.
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