Veggie Salmon Mash2013-02-19
- Yield : 1 cup
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This recipe was featured in the One Handed Cooks Magazine Issue #1. Yep, you can buy it online while stocks last here. For more great recipe ideas pick up the latest mag today in Coles and all good Newsagents.
I’m slowly getting around to offering a variety of fish to George. Salmon veggie mash was his first time trying the more oily variety of fish, his first try of any fish was flathead that his very proud dad caught for him while away on holidays over christmas. He devoured it in a recipe that I just threw together and unfortunately didn’t write down…. (a lesson I should have learnt many times by now!).
Tip: When buying fresh fish for yourself, choose a bigger fillet than you would normally buy and trim a small slice off to cook for your baby or toddler. It will encourage you to eat fish more regularly too (that is if you don’t already) and enjoy its many health benefits.
Nutrition Note: Salmon veggie mash, rich in omega-3 essential fatty acids and vitamins and minerals, is brain boosting food for babies
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- 1 medium potato, diced
- 1/2 cup sweet potato, diced
- 2 tbsp frozen baby peas
- 1/2 cup broccoli florets
- 100g fresh salmon fillet (or tinned)
- 3 tbsp milk
- 2 tbsp ricotta or grated cheese (optional)
Place potato and sweet potato in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 5 minutes. Add in the peas and simmer for another 5 minutes or until the potato and sweet potato are soft. Drain and set aside. -
Steam the broccoli florets for 3-4 minutes or until soft. -
Poach the salmon in small saucepan of water for 2-3 minutes. The salmon should flake easiily and be cooked through. -
Combine the potato, sweet potato, broccoli and peas in a bowl. Add in the milk and mash together. Flake through the salmon, stir in the ricotta or cheese and serve. (Puree together for a smoother consistency). -
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