Potato Salmon Salad

Potato Salmon Salad
Baby led weaning, 12 months+ 

Loosely inspired by the traditional salade nicoise, this cold potato, veggie and salmon salad with a honey sweetened vinaigrette was the first salad toddler EVER ate so I had to share it here. This versatile option allows the incorporation of cooked and cooled potatoes into your kid's diet in a healthy and fun way. You can serve it with one of the suggested dressings as a traditional salad or as finger food with a side of our favourite hummus or any veggie dip your family loves. 

Yield
2 toddler servings

Ingredients
For the salad
4 oz salmon filet, preferably wild
1/8 teaspoon smoked paprika
Salt to taste
6 small waxy potatoes (like new potatoes)
16 French green beans (haricots verts), ends trimmed
8 cherry tomatoes, halved
1/2 small cucumber, peeled and sliced into thin rounds
2 small radish, finely sliced (optional)
1 teaspoon chopped parsley (optional)

For the dressing
Option 1: Tahini Honey
1 small clove garlic crushed (optional)
1 tablespoon tahini
2 tablespoons apple cider vinegar
1/4 cup olive oil
1-2 teaspoons honey depending on sweetness desired (skip for babies under 12 months)
salt and pepper to taste

Option 2: Honey Dijon
1/2 tablespoon Dijon mustard
1.5 tablespoons apple cider vinegar
3 tablespoons olive oil
1-2 teaspoons honey depending on sweetness desired (skip for babies under 12 months)
salt and pepper to taste

Method
Preheat the oven to 375 F / 180 C.

Season the salmon with salt and paprika and cook in the preheated oven for 18 minutes until flaking. Finish with a 2 minute broil on high heat. Remove and set aside to cool. 

While the salmon is cooking, cook the potatoes until knife-tender either by boiling, steaming or using my favourite method, a pressure cooker (the low amount of water required and quick cooking ensures optimal preservation of nutrients). Allow the potatoes to cool. 

Steam the green beans until tender. Set aside to cool. 

Peel and slice the cooled potatoes and flake the salmon. Arrange in a bowl with the remaining veggies and garnish with freshly chopped parsley if your kids will tolerate it. Serve with the dressing on the side or mixed in, depending on preference. Feel free to add other veggies (avocados, peppers, carrots) and even a hard boiled egg to up the protein ante. Makes for a great lunch box option as well.



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