For a smart baby, eat more fish.
Although fatty fish, such as salmon and tuna, are rich in heart-healthy omega-3 fatty acids, in recent years the government has warned pregnant women to restrict their intake to avoid exposure to high levels of mercury.
But researchers at the Harvard School of Medicine have found a diet high in omega-3 may outweigh the risks posed by environmental pollution.
Pregnant women who ate more than the recommended two servings of fish a week during their second trimester had preschool children who performed better on verbal, visual and motor skills tests than their peers.
Do kids who eat fish automatically go to the head of the class?
Scientists say it's too early to know for sure, but you're not likely to go wrong with these Salmon Mini-Burgers With Wasabi Mayonnaise. Offering small portions is one way to help kids develop a taste for fish, while the wasabi-spiked mayo gives enough punch to keep their parents interested.
Farm-raised and wild salmon are considered a low mercury risk. Use either fillets or steaks. If purchasing fillets, ask the fishmonger or butcher to remove the skin on the fish. Just before mincing, run your fingers over the salmon to remove any small bones that may remain.
For the buns, select round, whole-wheat dinner rolls available in the bakery section of many grocery stores. If desired, substitute 8 little whole-wheat pita breads, warmed, for rolls. Cut each pita to form 2 circles, wrap in aluminum foil and bake at 350 degrees about 10 minutes or until warm.
Salmon Mini-Burgers With Wasabi Mayonnaise
1 pound boneless, skinless fresh salmon
1/4 cup dry bread crumbs
2 green onions, minced, divided
1 teaspoon minced fresh ginger
1/8 teaspoon salt
1/4 teaspoon pepper
1 egg white
1 cup finely shredded iceberg lettuce
1 tablespoon minced cilantro
1/4 cup low-fat mayonnaise
1 teaspoon wasabi powder, paste or prepared condiment
8 whole-wheat dinner rolls (about 2 1/2 to 3 inches in diameter), split and lightly toasted
Chill salmon well or place in freezer about 30 minutes or until very cold. Mince finely and place in mixing bowl. Add bread crumbs, 1 green onion, ginger, salt, pepper and egg white. Stir well. Shape into 8 patties, each 2 1/2 to 3 inches in diameter.
Preheat grill or allow coals to burn down to white ash. Spray grill grate with nonstick spray coating. Grill patties over medium-high direct heat 2 to 3 minutes per side or until patties are lightly browned and set; do not overcook.
Meanwhile, combine lettuce, cilantro and remaining green onion. In another bowl, blend together mayonnaise and wasabi.
Spread about 1 1/2 teaspoons mayonnaise mixture on each roll. Top with salmon patty and about 2 tablespoons lettuce mixture. Serve immediately. Serves 8.
Per serving: 180 calories (27 percent from fat), 6 grams total fat (1 gram saturated), 32 milligrams cholesterol, 18 grams carbohydrates, 15 grams protein, 280 milligrams sodium, 2 grams dietary fiber.