Salmon Floss Garden Topper | Paw & Cook

just because

Dog-safe adaptation of Salmon floss and vegetable meal toppers sold by a pet bakery

Salmon Floss Garden Topper

Name: Salmon Floss Garden Topper
Total time: 100 min
Yield: 16 servings
Cuisine: Pet-bakery-topper-inspired
Ingredients: 14 g boneless skinless salmon fillet; 2 g plain cooked carrot, finely grated; 2 g plain cooked green bean, finely minced

Fine fully cooked salmon floss with tiny dried carrot and green-bean confetti for sprinkling over regular food.

Prep time: 100 min
Method: Mix by hand
Steps: 4 steps
Tools: Bowl + spoon

Published by Paw & Cook

Fine salmon floss with carrot and green bean confetti in a small jar

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

7 gboneless skinless salmon fillet
1 gplain cooked carrot, finely grated
1 gplain cooked green bean, finely minced

Before you serve

A few important notes

Cook salmon to 145 degrees F (62.8 degrees C), remove skin, check twice for bones, refrigerate promptly, and use only a small measured spoonful.
Use only plain ingredients. Do not add salt, seasoning, commercial gravy, butter, oil, onion, garlic, leek, scallion, or chives.
Serve only as an occasional extra, not as a complete or balanced meal. Keep all treats and toppers below 10% of daily calories.
Introduce new ingredients in a small amount and ask a veterinarian first for dogs with allergies, illness, pancreatitis history, special dietary needs, or a prescribed diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Cook salmon to 145 degrees F (62.8 degrees C), cool, remove skin, and check twice for bones.
Ingredients for this step
- 7 g boneless skinless salmon fillet
- 1 g plain cooked carrot, finely grated
- 1 g plain cooked green bean, finely minced
Step 2
02
Flake the salmon very finely and spread it with the carrot and green bean on a parchment-lined tray.
Ingredients for this step
- 7 g boneless skinless salmon fillet
- 1 g plain cooked carrot, finely grated
- 1 g plain cooked green bean, finely minced
Step 3
03
Dry at 250 degrees F (121.1 degrees C), stirring every 15 minutes, until dry at the surface but not browned.
Step 4
04
1. 1Cool completely, crumble the dried mixture into airy floss, and transfer it to a sealed container.
2. 2Refrigerate for no more than 2 days and measure only the selected dog-size spoonful over complete food.

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