Courgette and Salmon with Yoghurt
By Piccolo
Published on 13 July 2021
Salmon is a great oily fish filled with good nutrients for your baby. This lovely light spring puree is quick to make and is delicious. You could also swap the salmon for trout, if you prefer it. This puree is suitable for babies of 6 months+ and upTime and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 1 courgette, roughly chopped
- 1 medium sized potato, peeled and roughly chopped
- 1 salmon fillet, skin removed
- 1 piccolo vegetable stock cube, with 200ml boiling water
- 2 tablespoons of full fat yoghurt
- 1 tsp of olive oil
- 1 tbsp of fresh dill
Method
Step 1
Put the chopped vegetables into a saucepan, then place the salmon over the vegetables followed by the crumbled stock cube and boiling water.Step 2
Bring to the boil, reduce heat, cover and simmer for 15 minutes.Step 3
Lift the salmon out of the pan, setting aside the vegetables and cooking liquid and break it into pieces with a fork, checking carefully for any bones.Step 4
Place the vegetables, fish, half the cooking liquid, olive oil, yoghurt and dill into a bowl and puree with a hand blender until smooth, adding any extra cooking liquid if needed to make a smooth puree.