Salmon & Rice
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 25 min
- Difficulty
- Easy
Ingredients
- 80g skinless salmon fillet
- 40g white rice (uncooked)
- Water for cooking
Method
- 01
Cook white rice in unsalted water according to package directions until very soft and tender.
- 02
Meanwhile, poach the skinless salmon fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.
- 03
Combine cooked rice and flaked salmon in a blender with enough water or cooking liquid to blend to a smooth puree or soft mash.
- 04
Cool to room temperature before serving.
Gallery
How to offer
Rice gives a filling, easily digestible base; serve on a preloaded spoon.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
Nutrition note
Excellent source of omega-3 DHA and EPA, protein, and vitamin D. Contains B vitamins and selenium.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
