Plan on starting your baby with a small serving of just 2 tablespoons. As they start to eat more, increase the serving size to 1/4 cup. This recipe makes 2 cups so, there is plenty to freeze future meals.
- 1 lb salmon fillets. Preferably wild skinned
- Opt for wild salmon when you can find it, especially when it’s fresh and in season during the summer months. Not only is wild salmon usually tastier and more environmentally friendly than farmed salmon, it is lower in saturated fat, higher in iron, and contains a greater proportion of omega-3 relative to total fat. But if you can’t find wild salmon or it’s too pricey, a sustainably farmed version is undoubtedly better than no salmon at all.
- Once you’ve successfully fed your baby just spinach, add in a flavour kick with 1 teaspoon lemon zest next time you make this
- In a large saucepan or wide-bottomed pot, bring 2 inches of water to a simmer. Add the salmon fillets in a single layer, making sure they are covered by water. Add more water if necessary. Adjust the heat so the water bubbles gently, cover, and poach until the fish is cooked through, 8 to 10 minutes. Cool slightly, reserving the cooking water.
- Break the salmon into pieces, and transfer to a blender with 1/4 cup of the cooking water. Process until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help it blend.
If you find that your baby doesn’t like a certain purée, don’t give up. Try again in a week or two, or mix it with a purée that you know your baby eats.
Try adding a few simple finger foods to your baby’s try such as Cheerios, cooked beans, or small chunks of soft fruit. Chances are your baby won’t eat much of these foods yet, but eating with their hands is an important skill to begin practicing.
It’s also time to introduce a sippy cup. Serve just a splash of water, breast milk, or formula at each meal.