Crispy Baked Salmon Nuggets for Baby + Toddlers
Salmon Nuggets are a healthy finger food for kids loaded with omega 3s, vitamin A, fiber, and vitamin K. Fresh salmon, nutrient packed spinach, and whole grain bread crumbs with a yogurt lime dipping sauce.
Ingredients
- 2 salmon darnes
- 2 tablespoons rapeseed oil
- 1 medium onion finely diced
- 2 cloves garlic finely chopped
- 1 large handful spinach leaves
- Small bunch fresh coriander leaves
- Juice 1 lime
- 1 egg beaten
- 1 cup wholegrain breadcrumbs
- 100 g plain flour
- 1 egg
- 2 cups wholegrain breadcrumbs
- 125 ml natural yogurt
- juice 1/2 lime
- 10 coriander leaves finely chopped
Method
- Pre-heat oven to 180ºC.
- Place the salmon darnes onto a baking tray lined with parchment paper and bake for 15 minutes until they turn a light pink through.
- Meanwhile, heat the rapeseed oil in a frying pan over a medium heat, and gently cook the onion and garlic until they turn translucent.
- Finely chop the spinach leaves and coriander, then add to the pan along with the lime juice. Stir for about 15 seconds then remove from the heat and add to a mixing bowl.
- Remove the fish from the oven, then using a fork flake to remove from the skin. Check well for bones then add to a bowl along with the egg and breadcrumbs. Use a spoon to mix well until fully combined.
- To make the nuggets, form each one, then dip into flour, then egg and finally coat with breadcrumbs. Place the nuggets on a baking tray lined with parchment paper.
- Drizzle over a little rapeseed oil then bake for 15 minutes until golden brown.
- To make the sauce, add the yogurt, lime juice and chopped coriander to a small bowl and stir well.
- Serve the nuggets with a dollop of sauce and a small wedge of lime.
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Recipe Notes & Tips
If you want to make these nuggets ahead of time, just freeze after breadcrumbing. I put a little parchment paper inbetween each one and freeze. To defrost, remove from the freezer the night before and defrost in a fridge. Cook as normal in the oven when needed.