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
- 30 g/1 oz butter
- 2 ripe tomatoes, skinned, deseeded and chopped
- 40 g/1 ½ oz grated Cheddar cheese
1. Put the carrots in a steamer set over a pan of boiling water and cook for 15-20 minutes, or until tender.
2. 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.
3. Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy.
4. Remove from the heat and stir in the cheese until melted.
5. Blend the cooked carrots with the tomato mixture.
6. Drain the cooking liquor from the fish, remove the skin and check there are no bones.
7. 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.
Find more recipes on Annabel's website.
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Last updated: about 2 months ago