deliciously healthy salmon floss that will give your toddler enough fatty acids he needs

This salmon floss is a lifesaver on busy days (aka everyday if you have an active toddler around). Due to its high DHA and omega-3 content, which is great for kids’ brain development and growth, it is advised to consume 2 portions of salmon per week. This salmon floss will stop you from kicking yourself on exhausting days that you do not want to cook (or do not have any energy left to cook) and still want to make sure your kids get a decent healthy meal. It takes half an hour to make and it will save you many more half an hour in the future 😉 so go give it a try.

Salmon floss

For us 300 grams is the right amount but you can always double or triple the amount if you have a big family. It is good kept in the fridge for many weeks but I warn you that you will run out in matter of days. So be ware :) . This salmon floss is a great topping for soups, salads, and breads. It goes very well with rice and omelette too.

And because I had some free time at hand and I was in the mood for love, here is a heart-shaped salmon floss (the orange one obviously ^^) and some lovebirds <3

Salmon floss


Salmon Floss

Prep Time: 15 minutes


  • • 300 grams fresh salmon
  • • 200 ml milk
  • • 1 tbsp. white wine
  • • 1 thump of ginger
  • • ½ tbsp. black sesame seed
  • • ½ tsp. smoked paprika powder
  • • Salt to taste


  1. Put salmon in a bowl and pour the milk over. Let it sit for about 15 minutes. Remove the salmon from the bowl and blot it dry with paper towels.
  2. Remove the ginger skin and slice it into thin slices.
  3. Place the chicken with white wine and ginger slices in a bowl. Steam on high for about 15 minutes.
  4. Transfer the steamed salmon to a dry bowl. Flake the salmon with your fingers or fork then mash it with a spoon. Make sure there is no chunk left.
  5. Transfer the salmon onto a frying pan and panfry it on very low heat for about 15 minutes (without oil because the salmon will release oil when being heated up). Keep stirring so that it doesn’t burn. Add the sesame seed and smoked paprika powder then fry for another 5 minutes. Add salt to taste. When the salmon is dry enough, take it off the heat and let it cool down before transferring to airtight container. Keep in your fridge for up to 2 months.

Tag me in on Instagram @Healthylittleplate for a feature if you recreate this salmon floss.

salmon floss


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