Kid-Safe Seafood

The Leonard Lopate Show | May 10, 2010
Fish can be very healthy for growing kids. But with so many kinds of fish contaminated by mercury and other pollutants, which fish should your kids be eating? And how healthy are those frozen fish sticks, anyway? Joining Leonard are Tim Fitzgerald, scientist and seafood expert with Environmental Defense and advisor on the KidSafe Seafood campaign, and Jim Botsacos, Executive Chef at Molyvos and member of Seafood Choices Alliance.

Check out the KidSafe Seafood website to find out more about which fish are safest to eat.

Recipe: Wild Salmon Salad Sandwiches
From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

About 6 servings

A quick and healthy no-cook meal, these sandwiches are also fun to eat on a busy night. We topped them with sliced tomatoes and tortilla chips for extra crunch! Serve them with celery sticks dipped in peanut butter.

1/4 cup reduced fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey2 tablespoons fresh lemon juice (about ½ a lemon)
1 can (15 oz.) wild Alaskan pink salmon, drained (can used “boneless & skinless” or “regular”)
1 cup finely chopped celery (about 2 stalks)
6 hamburger/sandwich buns, whole wheat or white

In the measuring cup used to measure the mayonnaise, combine the mayonnaise, mustard, honey and lemon juice. In a medium bowl, mix the salmon, celery and dressing ingredients. Put a scoop of the salmon salad in each bun and eat them cold.

Weigh in: Share your kid-friendly fish recipes and tips.

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