Salmon with Orange
200 g carrots and sweet potato, peeled and sliced
125 g salmon fillet, skinned
60 ml orange juice
40 g grated Cheddar cheese
a knob of butter
2 tbsp of your baby’s usual milk e.g. SMA Follow-on Milk
Put the vegetables into a saucepan, cover with water, bring to the boil and simmer for about 20 minutes until tender. Alternatively, place the vegetables in a steamer and cook for 20 minutes.
Meanwhile, place the salmon in a suitable dish, pour over the orange juice and scatter over the cheese. Cover, leaving an air vent and microwave on high for about 2 minutes or until the fish flakes easily with a fork . Alternatively, cover with foil and cook in a pre-heated oven for about 20 minutes.
Flake the fish with a fork, carefully removing any bones. Drain the vegetables, mix with the butter and milk and purée in a blender together with the flaked fish and its sauce. For older babies, mash the vegetables together with the butter and the milk and then mix the flaked fish in. Serve with some green vegetables.
Salmon with Sweet Potato
125 g salmon, boneless and skinless
150 ml full-fat milk or your babies usual milk e.g. SMA Follow-on Milk
1 large sweet potato, peeled and chopped
Put the fish in a small saucepan with the milk and bring to the boil, reduce the heat and simmer for about 10 minutes until the fish is cooked. Remove the fish and reserve the milk.
Meanwhile, cook the sweet potato in a little boiling water for about 10 minutes or until tender, then drain. Mash the potato with some of the reserved milk to make a smooth mixture, add the fish then blend to the right consistency.
Salmon and Winter Veg
125 g salmon, boneless and skinless
150 ml full-fat milk
1 carrot, peeled and chopped
¼ swede, peeled and chopped
1 potato, peeled and chopped
Put the fish in a small saucepan with the milk and bring to the boil, reduce the heat and simmer for about 10 minutes until the fish is cooked. Remove the fish and reserve the milk.
Meanwhile, cook the veg in a little boiling water for about 10 minutes or until tender, then drain. Mash the veg with some of the reserved milk to make a smooth mixture, add the fish then blend to the right consistency.
Creamy Trout and Broccoli Pasta
80 g small pasta shells
4 broccoli florets
1tsp olive oil
Small knob of butter
1 small leek, trimmed and finely chopped
150 g trout fillet, skinless and boneless
4 tbsp garlic and herb cream cheese
2-3 tbsp full fat milk
Cook the pasta according to the packet instructions. Steam the broccoli until tender.
Meanwhile, prepare the sauce. Heat the oil and butter in a frying pan then add the leek and cook for 7 minutes. Add the trout and cook for 2 minutes or until just cooked and opaque.
Stir in the cream cheese and milk and heat through.Combine the sauce with the pasta and broccoli and chop to the desired texture.
Salmon in Chive Sauce
100 g boneless and skinless salmon
1 tbsp lemon juice
½ onion, finely chopped
1 bay leaf
1 tomato, chopped
A knob of butter
1 sprig of parsley sauce:
15 g butter
1 tbsp plain flour
150 ml full-fat milk
Cooking liquid from the fish
1 tbsp chopped chives
Preheat the oven to 180°C / 350°F / Gas Mark 4. Wrap the salmon in foil with the rest of the ingredients and bake for 15 minutes.
Meanwhile make a white sauce using the butter, flour and milk.
Once the salmon is cooked, remove it from the foil, strain off the cooking liquid and add this to the white sauce. Finally stir the chopped chives into the sauce. Remove the bay leaf, flake the salmon and pour over the sauce. Serve with potatoes and vegetables.
Fishcakes
450 g potatoes, peeled and chopped
225 g salmon fillet, skinless and boneless
Milk for poaching
30 g butter
60 ml full-fat milk
1 tbsp fresh parsley, chopped
Boil the potatoes until soft, then drain. Meanwhile, place the