For this week’s #babyfoodiefriday I decided to get a little adventurous and try making the girls the Salmon Surprise from Annabel Karmel’s Top 100 Baby Purees. This will be the first time the girls are having any kind of fish.
To start, I sent my husband to the grocery store to pick up wild fresh salmon. Unfortunately, wild salmon was not in season and he could only get fresh farmed salmon. We decided to purchase High Liner’s Wild Pacific Salmon instead.
- 2 medium carrots, peeled and sliced
- 4 1/2 ounces salmon fillet, skinned
- 1/ cup orange juice
- 1/3 cup grated Cheddar cheese
- 1 tablespoon unsalted butter
- 2 tablespoons milk
Preheat your over to 350 degrees. I thawed out the frozen fish, rinsed them and pat them dry with paper towel while the oven was heating up. Then I placed the two piece of salmon into a baking dish, covered them with the orange juice and grated Cheddar cheese. Don’t forget (like I almost did) to cover your baking dish with foil paper. The steam trapped inside the baking dish will help to cook the salmon. Set my timer for 20 minutes.
Next, I put the chopped carrots in a saucepan and covered with water on the stovetop. Once the water came to a boil, I reduced the heat to medium, covered the carrots and let them cook for 20 minutes (same cooking time as the fish so they could done cooking around the same time).
When the fish was cooked, I flaked it with a fork to carefully remove all the bones.
When the carrots were done cooking, I drained out the water and put in the butter and milk. Using a fork, I mashed up the carrots, butter and milk together.
In my Baby Brezza, I combined the carrot mixture and salmon, along with the remaining juice from the baking sheet to puree.
Here is our final product! The girls absolutely loved it and I am so glad they did because it was pretty easy to make and I had enough to freeze a couple individual meals for this week!