Pan-fried salmon with orange sauce
100g salmon fillet, 1/2 orange, 1 teaspoon olive oil, a little scallions.
How to make: Wash salmon, pat dry, carefully check to remove any remaining bones and then cut into bite-sized pieces. Marinate the fish with a little orange juice for about 5 minutes. Heat a pan, add olive oil and pan-fry the fish over medium heat until both sides are cooked evenly. Continue to add the remaining orange juice to the pan, simmer for about 1-2 minutes to create a light sauce layer. Sprinkle chopped scallions and turn off the heat.
Orange-soaked salmon has a mild sweet and sour taste, the fish meat is soft and fragrant, and can be served with soft rice or mashed potatoes. For young children, parents should adjust the amount of orange juice and do not need to add sugar.
Pumpkin salmon porridge
50-70g salmon, 30g pumpkin, 30g rice, 1 teaspoon of baby food oil and appropriate amount of water.
How to make: Wash the rice, put it in a pot and cook until the porridge is soft. Peel the pumpkin, remove the seeds, steam or boil until cooked and then mash it. Steam the salmon until cooked, check and remove all bones, then crush or shred.
When the porridge is cooked, add pumpkin and salmon and stir well, continue to cook for about 2-3 minutes for the ingredients to blend together. Turn off the heat, add cooking oil and let the porridge cool down slightly before giving it to children to enjoy. Pumpkin creates a natural sweetness, eye-catching color, making the porridge more attractive to picky eaters.
When processing salmon for children, parents should prioritize fresh ingredients, cook thoroughly and limit seasoning. You can change the processing method to create diversity in the menu.
