Name: Creamy Salmon and Dill Recipe for Babies
Prep time: 00:10
Cook time: 00:10
Total time: 00:20
Yield: 2 adults and a baby
Ingredients: 60ml vegetable stock (ideally homemade with no added salt or a low salt alternative); 160ml can of coconut cream; 1/2 a lemon juice and zest; 2 heaped tsp finely chopped fresh dill (plus a little extra for serving); 170g quinoa; 2 boneless salmon fillets

Method

Step 1

Cook the quinoa in boiling water for 15 minutes, ideally in the bottom half of a steamer pot. After the first 5 minutes add the salmon to the steamer and cook for about 10 minutes until opaque and flaky. Add the purple sprouting broccoli for the last 5 minutes (use a timer to help you - setting it for each 5-minute period). Alternatively you could boil the broccoli and poach or oven bake the salmon if you prefer.

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The purple sprouting broccoli can be broken up and mashed into the dish, or served on the side. Or perhaps try a bit of both to see which your little one prefers.100g of frozen peas can be substituted for the broccoli if you prefer, or you can use standard broccoli.

step 1/4

Method

Step 2

Meanwhile, in a separate small pan, heat the stock over a low heat, then add the coconut cream, lemon zest, lemon juice and dill. Stir to create a creamy sauce. Heat for just 4-5 minutes on low, until warmed through and aromatic.

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step 2/4

Method

Step 3

Drain any excess water from the quinoa and place back into the pan. Remove the salmon from the steamer, discard the skin, and flake into the pan with the quinoa. Chop the purple sprouting broccoli into bite size pieces, and stir in (discarding the tough ends).

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