This is a baby-friendly version of one of my son’s favourite meals, “Salmon Dill Lemon Orzo Salad.” I love lemon and dill together and they are definitely a tasty combination with fish, especially salmon.
(Yields about one cup)
2 60z pieces of fresh wild salmon filets
1/4 tsp. dried dill
1/4 cup – 1/2 cup homemade vegetable broth
1 tsp. extra-virgin olive oil
zest of 1/4 lemon
*All of the ingredients should be adjusted according to taste depending on the amount of salmon used for the recipe.
In a medium frying pan, heat olive oil on medium heat for about 2 minutes. Add salmon filets, garnish with dill then cook for about 3-4 minutes per side.
*The cooking time will depend on the thickness of the salmon filets.
*An easy way to tell when the salmon should be turned is too simply look at the inside of the salmon (pictured below). Once the salmon turns pale up to the center of the piece, flip it and cook for another 3-4 minutes. (Normally, you shouldn’t overcook salmon until it’s completely pale but it’s a different story when cooking for baby!)
Allow the salmon to cool for a few minutes then gently flake it apart using a fork, double checking for small bones before pureeing!
Place in a small food processor and add 1/4 cup broth and lemon zest. Puree until smooth.
*TIP: Only grate the yellow part of the lemon and not the pith (white part) as it can be really bitter and completely overpower the dish!
If the consistency is too thick simply add more broth, one tablespoon at a time, pureeing each time until you get the desired consistency.
Serve immediately or store in baby cubes in the freezer.
Serve alone or (especially if the flavour is too strong for baby) mix with pureed veggies, or mashed potatoes or yams. If serving for older babies (8-12 months) you can add more texture by mix it with mashed rice or quinoa.