• Laura Carbery

Coconut Salmon


Serves 4 Adults

Prep: 5 mins

Cook: 20-25 mins

INGREDIENTS

1 tbsp olive oil

1 shallot, finely diced

2 garlic cloves, crushed

½ tsp turmeric

Zest and juice of 1 lime

Tin of full fat coconut milk

1 tbsp cornflour

4 salmon darnes, skin & all bones removed

Green beans, ends removed

TO SERVE:

basmati rice/noodles

freshly chopped coriander

METHOD:

1. Heat the olive oil in a large non-stick saucepan over a medium heat. Add the shallot, garlic and turmeric and cook for a few minutes until the shallot begins to soften.

2. Pour in the coconut milk, cornflour, lime juice and zest and whisk to combine. Once the sauce is simmering, add the green beans and salmon to the pan and cook with lid on until the salmon is cooked through (approx. 15- 20 mins depending of the thickness of the salmon.)

SERVING SUGGESTIONS:

There are many ways this can be served to your baby depending on your baby’s age & weaning stage.

OPTION 1 (BABY LED WEANING / FINGER FOOD FROM 6-12 MONTHS+)

Remove some of the softly poached salmon onto a plate with some of the sauce, green beans and rice. Allow baby to pick up with their fingers. Beans should be soft enough so that they can be squashed between thumb and fore finger. Some rice can be pre -loaded onto a spoon for baby to begin to learn skill of using cutlery.

OPTION 2 (FOR BABY AROUND 6 MONTHS)

Add some of the salmon, sauce & rice to a blender and pulse until almost smooth.


OPTION 3 (FOR BABY 7-9 MONTHS) – Serve mashed with small lumps


OPTION 4 – (FOR BABY 10-12 MONTHS) – Serve chopped with bigger lumps.

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© 2017 Hungry Munchkins by Laura Carbery

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