Skip to main content

Five-Spice Salmon with Zucchini Spears (Serves 2 + baby)



As I mentioned yesterday, fish can be an outstanding choice for babies. It is a very healthy option. Plus, it melts into small pieces that are easy for Henry to chew and swallow.
This recipe is Henry-approved.
I've heard some people are intimidated by cooking fish, but there's no reason to be anxious. Grilling fish gives it a smoky flavor. Just be sure to oil the barbecue so the fish doesn't stick to the grate. The fish is ready when it easily flakes apart with a fork. This is likely to be our last grilling recipe for a while, since the weather is cooling down for autumn.
Five-spice salmon and zucchini on the grill
Ingredients
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon Chinese five-spice
1/3 cup orange or pineapple juice
1 clove garlic, crushed or minced
1 10-ounce salmon fillet
1 medium zucchini
Henry enjoying a salmon dinner.
Directions
Whisk together the first five ingredients in a small bowl to create the marinade.

Place salmon fillet in a shallow pan or Ziploc bag. Pour half of the marinade over the salmon. Allow to marinate for 20-30 minutes.

Rinse the zucchini. Cut off the ends, then cut in half cross-wise. Cut each half into four spears length-wise. Place the zucchini spears on a shallow plate or in a Ziploc bag. Pour the remaining marinade over the zucchini.

Preheat the grill on high heat. Spray the barbecue with cooking oil before placing the salmon and zucchini on to cook otherwise the fish may stick to the grill. Place the fish skin-side up and cook for 10 minutes per inch. The zucchini will cook for about 10-15 minutes. Flip the salmon and zucchini halfway through cooking time.
Serve with jasmine or brown rice for a complete meal.
How your kids can help
  • 1-year old: Sprinkling five-spice into a small bowl and mixing with a wooden spoon.
  • 2-year old: Rinsing the zucchini.
  • 3-year old: Pouring the marinade over the salmon and zucchini.
  • 4-year old: Whisking the marinade.
  • 5-year old: Using a garlic press to crush the garlic for the marinade.
For a little extra fun, let your kids smell and taste the Chinese five-spice powder. Can your kids can guess which five spices are in it?
Labels:

Comments

  1. joannaSeptember 22, 2012 at 4:00 AM

    I love grilled fish. This year, the first time I tried grilled zucchini is delicious. Good recipe.

    ReplyDelete
    Replies
    1. UnknownSeptember 23, 2012 at 4:25 PM

      Thanks. We are always grilling in the summer and we always have lots of zucchini. The two go together perfectly.

      Delete
  2. T.September 22, 2012 at 9:21 PM

    I just came across your blog. I have a similar baby led weaning blog- I am going to add a link to you so I can watch Henry learn to eat. My Simon is 6 months tomorrow, so we are just getting started!

    ReplyDelete
    Replies
    1. UnknownSeptember 23, 2012 at 4:26 PM

      I look forward to checking out your blog. I'm sure you'll be amazed at what Simon can do.

      Delete

Post a Comment

Popular posts from this blog

The Baby-Led Weaning Cookbook

UPDATE (10/2/12): Unfortunately, I did not hear back from our original winner. Congratulations to our alternate winner for "The Baby-Led Weaning Cookbook" -- Robin Pfefer. UPDATE (9/29/12): I am happy to announce that Kashia Clopper is the winner of "The Baby-Led Weaning Cookbook". When I was first thinking about using the Baby-Led Weaning (BLW) model for Henry, I was unsure about whether it would really work. I was excited about BLW’s claims of less stressful meals that the whole family could share together. Plus, I was all for encouraging Henry to gain new skills by learning about the shapes, textures, colors, smells and flavors of food. This sounded ideal in theory, but would it work in practice? After some fun but ineffective attempts at letting Henry feed himself, I went in search of resources to learn more about BLW. I needed to learn how to prepare meals for our family in which Henry could participate. That’s when I found “ The Baby-Led
16 comments
Read more

Do Your Kids Eat Everything?

UPDATE (3/15/2013): Congratulations to Kia as the random drawing winner in this giveaway! Thank you to all those who entered this contest.  Before we began our food adventure with Henry, Daddy and I had many conversations about how to encourage Henry to become “a good eater.” After watching other parents constantly struggle with their toddlers, we wanted to know if there was anything we could do from the start to prevent picky eating. That’s when we read “ French Kids Eat Everything ” by Karen Le Billon . The book is an easy and enjoyable read about the year that Karen’s family spent in France and how it changed the way her family eats. The heart of the book explores the 10 French Food Rules for raising happy, healthy eaters. “French Kids Eat Everything” sparked numerous discussions at our dinner table about how our family eats. We have become more conscious of our assumptions about food and how that will influence Henry’s understanding of mealtimes. In addition, the
17 comments
Read more

What is I-522?

Yesterday, I interviewed a mom who is concerned about GMOs (Genetically Modified Organisms). She explained that there is no way to know whether the food you purchase may include GMOs unless it is certified organic. In Washington state, Initiative 522 would require labeling for foods produced through genetic engineering.  Providing consumers with information about the foods they eat seems like common sense. However, I-522 has already been met with controversy especially from the state's wheat growers . I wanted to hear from a local farm, so I asked Dan Hulse from Tahoma Farms for his thoughts on GMOs and I-522. Henry loves finding his favorite foods in our weekly produce delivery from Terra Organics. In 2003, Dan and his wife Kim formed Terra Organics an organic produce delivery service. They have been small family farmers since 2004. In 2009, the couple purchased a 40-acre farm in Orting, WA known as Tahoma Farms. The farm and Terra Organics sell organic produce locally
4 comments
Read more