Weaning recipe: Salmon with carrots and tomato
Make this creamy-textured fish purée, with oily salmon providing the essential fatty acids which are so important for brain development – a baby's brain triples in size in the first year
- 225 g/8 oz carrots, peeled and sliced
- 150 g/5 oz salmon fillet
- ½ tablespoon milk (or enough to cover the salmon, see method below)
- 30 g/1 oz butter
- 2 ripe tomatoes, skinned, deseeded and chopped
- 40 g/1 ½ oz grated Cheddar cheese
- Put the carrots in a steamer set over a pan of boiling water and cook for 15-20 minutes, or until tender.
- Meanwhile, place the fish in a microwave dish. Add the milk, dot with half the butter and cover, leaving an air vent. Microwave on High for 1 ½ -2 minutes. Alternatively, put the salmon in a pan, pour over enough milk to just cover, and simmer for about 4 minutes or until cooked.
- Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy.
- Remove from the heat and stir in the cheese until melted.
- Blend the cooked carrots with the tomato mixture.
- Drain the cooking liquor from the fish, remove the skin and check there are no bones.
- Flake the fish and mix it with the carrots and tomatoes.
Tip: For younger babies you can blend the fish together with the carrots and tomato for a smoother texture.
Liked this? Try Annabel Karmel's fish chowder recipe