Homemade breaded salmon sticks with cinnamon sauce
Homemade breaded salmon sticks with cinnamon sauce A recipe suitable for baby 12-36 months. Homemade breaded salmon sticks with a sweet cinnamon sauce. SAFETY: ensure salmon is well-cooked, check carefully for bones, and slice grapes in half lengthwise.
A recipe suitable for baby 12-36 months. Homemade breaded salmon sticks with a sweet cinnamon sauce. SAFETY: ensure salmon is well-cooked, check carefully for bones, and slice grapes in half lengthwise.
Difficulty Little dishes, big smiles!
🍽️ 60 g salmonAlternative: canned tuna in water 🍽️ 80 g yellow bell pepperAlternative: celery 🍽️ 50 g milletAlternative: spelt flour 🍽️ 30 g grapeAlternative: orange or kiwi 🫒 1 tbsp olive oilAlternative: rapeseed oil 🍽️ 3 g cinnamonAlternative: thyme 🍽️ 50 g eggAlternative: fresh cheese 2 servings
Melting pieces, perfect for developing chewing safely.
No major allergen identified.
May contain traces of gluten.
per portion
Calories 138 kcal
Protein 6 g
Carbs 8 g
Fat 7 g 1
CHECK freshness of the salmon (smell, color, firm flesh) CAREFULLY debone the salmon - check under bright light for ALL bones (re-check 3 times) Cut the salmon into regular 2 cm pieces (finer for 12-18 months) Wash and dice the yellow bell pepper (remove seeds) Cook the millet as directed (15 min)
CRITICAL: slice grapes in HALF LENGTHWISE (choking hazard if whole)
Take all ingredients out 20 min before (room temperature) Cutting board Paring knife Tweezers (for bones!) Kitchen scale Mixing bowl Do NOT buy pre-filleted fish without re-checking bones Do not cut too large: choking hazard Remove ALL fish bones (use tweezers if needed) Always remove pepper seeds CRITICAL: never serve whole grapes (choking hazard) NEVER serve raw or undercooked fish CRITICAL: re-check fish bones with fingers AND with a knife Cut ALL pieces the same size for even cooking For 12-18 months: thinner pieces (1 cm) Test cooking with a fork: pepper should be melting-tender Always cook fish well (no translucent flesh) Take out 30 min before for better incorporation 2
Mix the cooked millet and yellow bell pepper in a large bowl Add the salmon pieces and grape halves, mix well Add the beaten egg as binder Pour in the olive oil and cinnamon Mix with a wooden spoon Shape the sticks with damp hands (length 5 cm) Coat each stick with a thin layer of millet flour Place on a tray lined with parchment Let rest 5 min in the fridge Large bowl Wooden spoon Fork Clean hands Tray lined with parchment Do not overmix: elastic dough Do not add too much flour: sticks become too dense Do not forget to shape tightly: otherwise it crumbles Do not make sticks too big: max 6 cm length Do not leave air in the sticks Check that NO bones slipped through If the dough is too sticky: add 1 tsp millet flour If too dry: add 1 tsp liquid (water or adapted milk) Shape with damp hands: the sticks won't stick Make uniform sticks for even cooking Vary sizes according to age For 24-36 months: bigger sticks 3
Preheat the oven to 180°C fan Lightly oil a baking sheet Arrange the sticks leaving 2 cm between each Bake in the middle of the oven for 16 min (salmon well-cooked) Check cooking halfway through Meanwhile, prepare the cinnamon sauce: yogurt + cinnamon + 1 tsp olive oil + 1 tsp grape juice Mix the sauce well and chill Remove the sticks when golden Let cool 3-4 min CRITICAL: re-check sticks for bones before serving Test the temp with a finger: warm Serve immediately with the sauce on the side Baking sheet Pastry brush Fork Tongs Small bowl Timer Do not forget to preheat Do not overcrowd the sheet Do not open the oven in the first 8 min Do not overcook: salmon becomes dry Do not serve sauce too warm (kills probiotics) NEVER serve translucent fish Check cooking: fish flakes easily with a fork For 12-18 months: more moist cooking For 24-36 months: more golden cooking If browning too fast: lower to 160°C Test with a toothpick: should come out clean Sauce: serve cold to preserve probiotics 4
FINAL CHECK: cut a stick in half and look for bones Prepare a fresh grape half garnish (lengthwise) Arrange the warm sticks on baby's plate Add small grape halves around (lengthwise) Serve the cinnamon sauce in a small separate bowl Show how to pick up the sticks Serve warm Watch baby during the meal Monitor allergy signs (rash, swelling) Put leftovers in the fridge Baby plate Small bowl + suction cup Spoon Non-slip cloth Phone (emergency) Do not serve burning hot FINAL CHECK for bones before serving Always cut grapes in half lengthwise Do not leave baby alone Do not reheat several times NEVER serve a fish stick without checking bones Serve warm: flavors are more developed Grape adds color and natural sweetness For 12-18 months: cut sticks in half Silicone bowl with suction cup Offer 2-3 different sides Keep phone nearby in case of allergic reaction 
