Baby Food: Salmon + Potatoes Colcannon

Baby Food: Salmon + Potatoes Colcannon

Ingredients

For the salmon:
    • 1 4-ounce piece of wild salmon
    • 1 teaspoon olive oil
    • 1-2 tablespoon fresh parsley, chopped
    • sprinkle of freshly ground black pepper
For the potatoes:
  • 1 russet potato
  • 2 tablespoons grass-fed butter, melted
  • handful of fresh kale, chopped
  • 2 tablespoons sour cream
  • 2 tablespoons whole milk

Instructions

  1. Preheat the oven to 350.
  2. Rub the salmon with the olive oil, and sprinkle the parsley and black pepper on top.
  3. Bake for 15-18 minutes, until well-done, but not dried out.
  4. Meanwhile, boil the potato in plenty of boiling water until soft.
  5. Drain the potatoes.
  6. Wipe out the pan used for the potatoes, and add 1 tablespoon of the butter to the pan over medium heat.
  7. Saute the kale until wilted, about 4 minutes.
  8. Mash the potatoes, and stir in the remaining butter, sour cream, milk and kale.
  9. Flake the salmon into pieces for baby (or puree with water for younger babies), and serve with potato-kale puree.

(recipes from dessertfortwo)

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