Remember Morris the Cat? The big orange tabby cat was the “Most Finicky Cat in the World”. He only ate 9 Lives. He’d turn up his nose and disappear from his feeding bowl if anything other than 9 Lives appeared. His head would cock in a defiant look of, “Really? Do you really think I’m going to eat this?”
This does not sound unlike many children I deal with, including my own. Do you have a finicky eater? We don’t really use this description with our kids; instead we say they’re “picky”. They pick and hide their beans, greens, broccoli, curried lentils, (most kids really don’t like curried lentils so that may have been my bad for thinking they might) all over their plates. But we risk setting our kids up for a lifetime label if we call them “picky” at every meal. If kids are continually labeled, they may start to believe it.
If you change the language, you change the perspective. The next time you want to call your child picky, try saying, “Why don’t you give it a try so we can see an adventurous eater.” Or if you have a child who plays sports, “Really great athletes need to eat a lot of different foods to stay strong. I know you want to be a strong athlete.” Focus on the positive but try not to use the word “healthy” too much. And ask their opinion, “What about that do you really not like?” Sometimes it’s a texture or temperature.
My own children get a little picky about fish. Sometimes it’s fine. Other times I see it chopped up and scattered around the plate. A technique my son JP has worked diligently to perfect. But this recipe for salmon cakes is never deflected, hidden, dropped on the floor or even fed to the cat. Although if the cat did happen to get a piece, I’m sure unlike Morris, he’d finish it right off.
Salmon cakes:
1 – 1 ½ lb. wild salmon filet
1 Tbs. olive oil
1/3 cup chopped red bell pepper
1/3 cup chopped onion
1/3 cup chopped celery
1 egg
1 Tbs. mayonnaise
¼ cup bread crumbs (whole wheat are best)
¼ tsp. garlic powder
½ tsp. old bay seasoning
Salt and pepper to taste
Fill a medium sauté pan with water, bring to a simmer. Over medium-low heat, poach the salmon filet in the simmering water for 7-8 minutes, depending on thickness. Remove the salmon and place on a plate to cool. Dump the water from the pan and return the pan to the stove. Over medium heat, warm the olive oil and then add all the vegetables. Saute for 5-8 minutes until crisp but beginning to wilt. Put vegetables in a medium bowl and crumble the cooked salmon into the bowl. Stir with a fork to combine. Add the remaining ingredients. And stir to combine. The mixture should come together to form patties. If it is too dry or too wet, adjust with bread crumbs or mayonnaise. Form into 4-5 patties.
Heat the oven to 400. Place patties on a baking sheet that has been coated with non-stick spray. Bake the patties for 7 minutes, then flip them and return to oven for another 5-7 minutes or until they are beginning to brown slightly.
This is also posted at Real Food Wednesday and Fight Back Friday
