Kid Friendly Salmon Wonton Cups
By: Amy Jeanroy
Published: February 3, 2016

Sometimes it's a challenge to get your kids to eat healthy foods. As excruciating as that can feel after you cook a nice meal, there are ways to make the good stuff that's also kid-friendly.
Living on the coast of Maine means we have a lot of seafood. It may come as a surprise that although seafood is our regular food, the kids don't really love it until they get older. So, it takes a little creativity to entice them to come to the table.
Salmon is a delicious fish and canned salmon means that it’s much easier and more affordable to work it into your family’s  diet, and these salmon cups are perfect for kids. Through the magic of muffin tins, anything made in them are the perfect size for a serving for your littlest chefs. I like to make extra and then freeze the extra ones for lunch later in the week.
What makes these truly kid-friendly is the extra prep that you do to the salmon before making the recipe. Kids don’t always like foods that look a little different. When making these, take a few minutes to remove some of the extra skin that may be on some of the filets. Also, the bones that are included are soft and extra nutritious, but my kids freak out if they are visible. I am not above taking a fork and picking them out.
Salmon Cups
	Fills 18 muffin cups
	Ingredients:
	1 package wonton skins
	2 cans salmon-drained but save the juice
	6 eggs
	1/4 cup milk or juice from salmon
	2 tsp Old Bay seasoning
	1 small minced onion
	1/4 to 1/2 tsp salt
	1/2 tsp fresh ground pepper
	2 Tbsp butter, melted
	juice of 1 lemon
Instructions:
	Drain salmon and save the juice.
	In a large bowl, Place the salmon and flake with two forks. My kids won’t eat the bones (soft and great source of calcium) so I spend a couple of minutes removing them and any large pieces of skin. This makes the dish much more kid friendly.
	Add lightly beaten eggs, milk (I used buttermilk and some juice to get the right consistency), Old Bay, salt, pepper to the salmon.
	Mix well. The consistency should be very loose. Add more liquid until it’s just right.
	Line muffin tins with wonton wrappers, using two in each cup.
	Using 1/4 measuring cup, carefully fill each wonton cup with the salmon mixture.
	Bake 350 degrees for 25 minutes. The cups will be lightly browned. Don’t overbake.
	Remove to a platter.
	Combine butter and lemon juice and divide it evenly over each of the cups. I use a pastry brush.
	Serve hot or at room temperature.