Ardan turns 8 months old today, and he can get started on fish. I decided to try making Salmon with Carrots and Tomato based on a recipe from my Annabel Karmel book. This is my first foray into cooking (home ed classes don’t count, the teacher gave us tips along the way) while following a recipe. Totally didn’t realise I had to defrost the meat before cooking. In my defense, I cook frozen peas, straight from the freezer into the boiling water! Lol. So we went out for dinner with the Huatians while letting the fish defrost at home.
Here’s the recipe in entirety, reposted from netmums.com. I used Option 2 and cooked the fish in milk rather than microwaved it.
225g carrots (peeled and sliced)
150g salmon fillet
½ tsp milk (or enough to cover the salmon, see method for details)
2 tomatoes (ripe, skinned and desseded), chopped
40g cheddar cheese, grated
- Put the carrots in a steamer set over a pan of boiling water and cook for 15–20 minutes or until tender
- Option 1:
- Meanwhile, place the fish in a microwave dish, add the milk, dot with half the butter and cover, leaving an air vent
- Microwave on High for 1½ –2 minutes
- Option 2:
- Alternatively, put the salmon in a pan, pour over enough milk to just cover and simmer for about 4 minutes or until cooked
- Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy
- Remove from the heat and stir in the cheese until melted – blend the cooked carrots with the tomato mixture
- Drain the cooking liquor from the fish, remove the skin and check there are no bones
- Flake the fish and mix it with the carrots and tomatoes
- For younger babies you can blend the fish together with the carrots and tomato for a smoother texture
If you are interested in other recipes from Annabel Karmel, you can get them here.