Toddler Recipe Salmon Curry Recipes

TODDLER RECIPE: SALMON CURRY

Toddler recipe: Salmon curry image

Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards

Provided by Adam Shaw

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

4 salmon fillets
2tsp vegetable oil
1 onion, diced
300g wholegrain basmati rice
3 cloves of garlic, crushed and diced
1 x 5cm piece of ginger, peeled and grated
1tbsp turmeric
1 pepper, cored and diced
1 handful of mange tout
1 x 440ml can of coconut milk
150g fresh spinach, washed
10g finely chopped coriander

Steps:

Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Nutrition Facts : Calories 830 calories, Fat 47 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.19 milligram of sodium

TODDLER RECIPE: SALMON & SWEET POTATO MUFFINS

Toddler recipe: Salmon & sweet potato muffins image

Get your toddler eating fish with these salmon and sweet potato muffins that are rich in omega-3. They're easy to hold, so ideal for baby-led weaning

Provided by Caroline Hire - Food writer

Time 30m

Yield Makes 6

Number Of Ingredients 5

Ingredients

oil, for greasing
1 lightly smoked salmon fillet
1 small sweet potato, peeled and cut into 1cm cubes (about 125g)
4 eggs
a few chives, snipped

Steps:

Heat the oven to 200C/180 fan/gas 6, grease a baking tray and six holes of a muffin tin. Put the salmon on the tray and cook for 10 mins or until cooked through. Allow to cool enough to handle, then flake the fish, removing any bones and skin.
Meanwhile, put the sweet potato in a steamer over boiling water and steam for 8-10 mins or until tender. Drain.
Beat the eggs with a little black pepper and the chives. Stir in the salmon and potato and spoon the mixture into the muffin tin. Bake for 10-12 minutes until the eggs are set. Leave for a minute or two and then use a knife to carefully remove the muffins.

Nutrition Facts : Calories 115 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

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