Salmon & Kumara

Salmon is an oily fish and oily fish has omega-3 fatty acids which is great “brain food.” It’s also a good source of protein, vitamins and minerals. However, it can have quite a discerning taste, I know my husband doesn’t like it, yet I love it. And so does our little grub.

salmon kumara 1

When he started eating meat, at around 6 months, I made a few batches of different combinations he could try (for more on batch cooking and why I’m a fan, click here). This was one of the first fish dishes he had and he really enjoyed it. Salmon can be quite rich so I would start out small and just see how you go; they’ll let you know if they want more!

This is an adaptation of an Annabel Karmel recipe I’ve seen, with the added kumara in it. I find that this gives the dish a lovely creamy texture and provides the carbohydrates; making it quite a balanced meal.

Wherever you can, use the full fat variety of dairy (cheddar cheese, greek yoghurt, blue top milk etc). Often when fat is removed from products, manufacturers add in sugar to compensate for the taste. Breast milk is quite fatty too and there’s a reason why mother nature intended for us to have good fat in our diets. If your grub is allergic to dairy you could poach the salmon in water or coconut milk and use a lactose free cheese or omit the cheese entirely.

Ingredients:

  • 3 medium carrots (180gms)
  • 2 tomatoes (peeled)
  • 150 – 200gm fresh salmon steak
  • 40gm cheddar cheese (grated)
  • 1 cup blue top milk
  • 2 medium orange kumara (peeled)

 

Method:

  • To peel the tomatoes, soak them in boiling water for about 10 minutes and you’ll see the skin start to crack. If not, this will still make them soft enough to peel.
  • Chop the carrots in to roughly 2cm rounds and steam them for 10 minutes
  • Peel and chop the kumara in to 2cm pieces and add to the carrots. Steam for another 10 minutes until both vegetables are soft
  • Meanwhile, poach the salmon in the milk for 2 minutes, then turn the salmon over and poach for another 2 minutes or until cooked through
  • Melt a little butter in a pan and sauté the chopped tomatoes until soft and mushy. Remove from the heat and mix in the grated cheese
  • Mash the kumara and carrot together, stir in the tomato and cheese mixture
  • Remove the skin from the salmon and any bones and flake in to the kumara and tomato mixture.
  • For younger babies you can puree this all together using a stick blender.

 

Suitable for freezing.

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