Salmon and Shrimp Sliders
These sliders offer a convenient way to keep fish, shellfish, eggs and wheat (4 top allergenic foods) in your baby's diet once each has been introduced and tolerated. Pair with an an energy-dense food like plantains or whole grain buttered bread, along with fruit or vegetable and you’ve got a balanced baby meal that checks all the boxes and works for the entire family!
If you enjoyed this recipe, I'd really appreciate it if you could take a moment to rate it and leave a comment. Your feedback helps others discover my recipes and articles. Thanks!
______
Salmon and Shrimp Sliders Recipe
Salmon and Shrimp Sliders
Yield: 10
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
These sliders offer a convenient way to keep fish, shellfish, eggs and wheat (4 top allergenic foods) in your baby's diet once each has been introduced and tolerated. Pair with an an energy-dense food like plantains or whole grain buttered bread, along with fruit or vegetable and you’ve got a balanced baby meal that checks all the boxes and works for the entire family!
Ingredients
- 1 tablespoon olive oil (divided)
- ½ cup finely chopped shallot (1 medium shallot)
- ½ cup finely chopped green bell pepper (about 1 medium bell pepper)
- 2 tablespoons mayonnaise
- 2 tablespoons mustard powder
- 1 tablespoon Worcestershire sauce (3 total if not making for an infant)
- 1 teaspoon sweet paprika
- ½ teaspoon bay leaf powder
- ¼ teaspoon ground ginger
- ½ teaspoon ground black pepper
- pinch each of of allspice, ground cloves, nutmeg, cardamom and cinnamon
- 2 eggs
- 1 pound salmon fillets (chopped)
- 10 large shrimp (peeled and deveined)
- ½ cup Panko bread crumbs
- 1 ½ teaspoons garlic powder
Instructions
- Preheat the oven broiler or grill. If using a broiler, line a baking sheet with parchment paper.
- Heat 1 tablespoon of oil in a skillet over medium heat. Stir in onion and pepper and cook until tender, usually about 5-8 minutes. Transfer to a medium bowl, and mix with mayonnaise, mustard powder, Worcestershire sauce, and seasonings except garlic powder.
- Heat 1 tablespoon oil in the same skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque (about 2 minutes per side). Transfer shrimp to a cutting board, remove tails, and finely chop. Transfer both salmon and shrimp to a large bowl.
- In a separate medium bowl, beat the eggs. Add Panko bread crumbs and garlic powder and mix well.
- Add the mayonnaise mixture to the salmon and shrimp and mix. Add the breadcrumb mixture and fold to combine until the ingredients are easily formed into cakes.
- Form 10 (3-inch) cakes, and place on the prepared baking sheet.
- Grill or broil sliders in the preheated oven until golden brown, usually about 7-9 minutes) turning once halfway through.
- Serve immediately with optional “fix-ins” as desired.
Notes
- Cooked sliders will keep for up to 1 day in the refrigerator in a tightly sealed container. Reheat gently in the oven.
- This recipe contains fish, shellfish, eggs and wheat (4 top allergenic foods). Introducing top allergenic food to baby helps reduce the risk of developing food allergies down the road.
Nutrition Facts
Calories
142Fat
8Sat. Fat
1Carbs
6Fiber
1Net carbs
5Sugar
2Protein
12Sodium
98Cholesterol
60
