Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Salmon is packed with Omega 3 fatty acids that are essential for baby’s brain development. They offer improved brain function, mood, and heart-healthy for everyone. Salmon is also very high in Vitamins D and B12. The panko and spices will cut any “fish” taste that bigger picky eaters may dislike. After cooking, you can use the inside (plain) part for little ones if this is their first taste of salmon.
Ingredients: Wild salmon (a 12-16 oz fillet serves 3-4 big people or 6+ little people!), whole wheat panko or whole wheat breadcrumbs (Whole Foods makes a great whole wheat panko), olive oil, Cajun or Blackened Seasoning (or just salt and pepper to taste for those who don’t like spice). If you can’t find this in a local store, mix together 1.5 Tbsp paprika, 1 Tbsp garlic, 1 tsp black pepper, 1 Tbsp onion, 1 tsp cayenne pepper, 1 tsp salt to create your own spicy season mix. Store mixture in an airtight container in a cool, dry place.
Directions:
- Place ½ cup panko or breadcrumbs in a shallow bowl or dish. Add one teaspoon of Cajun seasoning to bowl and mix evenly. Use more or less to your taste.
- Coat salmon lightly with 1 tablespoon olive oil.
- Dip flesh of salmon into panko and spice mixture. Place skin-side down on baking tray/pan that is non-stick, or coated with cooking spray or olive oil.
- Place in preheated oven at 450 degrees. Cook for 12-18 minutes as desired. Cook longer when serving to small children who should have well-cooked foods.
SPICY CRUSTED SALMON
- 16 Ounces Wild salmon<br /><br />
- Whole Wheat Panko or Whole Wheat Breadcrumbs (Whole Foods makes a great whole wheat panko)<br /><br /><br /><br />
- Olive Oil
- Cajun or Blackened Seasoning (or just salt and pepper to taste for those who don’t like spice). If you can’t find this in a local store, mix together 1.5 Tbsp paprika, 1 Tbsp garlic, 1 tsp black pepper, 1 Tbsp onion, 1 tsp cayenne pepper, 1 tsp salt to create your own spicy season mix. Store mixture in an airtight container in a cool, dry place.<br /><br />
-
Place ½ cup panko or breadcrumbs in a shallow bowl or dish. Add one teaspoon of Cajun seasoning to bowl and mix evenly. Use more or less to your taste.
-
Coat salmon lightly with 1 tablespoon olive oil.
-
Dip flesh of salmon into panko and spice mixture. Place skin-side down on baking tray/pan that is non-stick, or coated with cooking spray or olive oil.
-
Place in preheated oven at 450 degrees. Cook for 12-18 minutes as desired. Cook longer when serving to small children who should have well-cooked foods.