Asparagus's Best Friend: Salmon Cakes

It's springtime, and for me that always means enjoying fresh asparagus and perhaps some salmon cakes, if I can find fresh wild-caught salmon at our local fish market. As many of you know, salmon contains Omega-3s, an essential fatty acid for development. These essential fatty acids are especially important at a young age, when cognitive, heart and eye development is at its peak. Parents can add these fatty acids to their toddler's diet through salmon patties, or by adding ground flaxseed to the daily diet. And if you don't feel like preparing homemade, a great brand of salmon sticks to try is Happy Bites.

These keep in the fridge for 1 day, and we always eat them by then. This recipe freezes fairly well and reheats nicely, though it is best enjoyed fresh. Serve it with the dipping sauce (below).

Pair these salmon patties with steamed chopped asparagus for a spring dinner the whole family can love. When you're cooking veggies like asparagus for your little one, and he or she is still eating very soft food, simply take the adult portion out of the steam basket a bit earlier and continue steaming until the veggies are soft enough for your wee one.

Mini Salmon Cakes

(Makes 8 mini- cakes, Double or triple recipe for family)

Ingredients:
1 slice whole wheat bread
1 small skinless boneless salmon fillet, about 2/3 lb, finely chopped
(I quickly pulsed mine in a food processor, be careful not to pulse too long!)
1 green onion, white and pale green parts, minced
1 tsp fresh lemon juice
1 large egg, beaten
salt
1 tablespoon canola oil or as needed

Directions:
1. In food processor, process the bread slice to fine crumbs; you should ahve about 1/2 cup. In bowl, copmbine bread crumbs, salmon, green onion, lemon juice, egg, and a little salt to taste. Toss gently until combined.

2. Divide the salmon mixture into 8 portions for toddlers and appetizers, larger if making for dinner entree. Arrange cakes on plate, cover with plastic wrap, and refrigerate 5-10 min.

3. In a large frying pan over medium heat, warm oil. Add cakes and cook until golden brown on first side, about 3 minutes. Turn, adding more oil if needed, and cook until cakes are golden brown on the other side, springy to touch, and are cooked through in the center. Let cool slightly then serve.


Dipping sauce: Into plain whole milk yogurt, stir a little bit of Dijon mustard, a splash of lemon juice, and some green onion or fresh dill.