Salmon with spinach and sweet potatoes

Out of my probably irrational, but still strong fear of missing little bones, the only fish I like to prepare homemade for my baby is salmon. And anyway it’s the best and safest fish on account of all the mercury levels. Wild versus farmed? That’s kind of tricky since a lot of salmon you might see in the stores in the US is Atlantic salmon, which is actually endangered in the wild and illegal to fish (at least in the US.) Of course, if you can, go for wild (try Alaskan) salmon since it is slightly healthier and you aren’t exposing your baby to whatever they add to the water to keep them healthy and clean. In fact, going organically farmed isn’t really all that better according to this article by the Guardian, which focuses on Scottish bio salmon–the kind available here in Brussels. But really in the end its a personal choice (and economic, because seriously, its a privilege to be able to exclusively feed your baby organic considering the price tag.)

Nutritional Benefits:

Salmon is extremely good choice to add to your baby’s diet to aide in his or her brain development. In fact, it is the best fish to offer your baby since, as a bigger fish, it has the lowest mercury levels.

Spinach is an excellent source of vitamin K, A, B2, B1, B6, E and C, as well as manganese, folate, magnesium, iron, copper, calcium, and potassium. It is also a good source of dietary fiber, phosphorus, zinc, protein and choline.

Sweet Potatoes are also a good source of vitamin C, folate, and manganese. It also contains magnesium, iron, and calcium.

This recipe makes about 3 servings based on 10-15 grams of lean meat per day, which was recommended to me to serve as lunch starting at 7 months (though I started meat with my daughter at 6 1/2.)

  • 75 g of salmon
  • 75 g of spinach
  • 250 g of sweet potato
  • your choice of oil (colza, olive, sunflower, a blend, etc.)

Place the sweet potatoes on the bottom rack of your steam cooker and set the timer for 17 minutes. When the timer reaches 14 minutes, add the salmon and spinach to the top rack.

Once done, add all of the ingredients to the blender and puree, including the cooking water.

If using right away, add a tablespoon of your choice of oil. Otherwise, refrigerate or freeze as is in an air-tight container and add the oil later. It will last 48 hours in the fridge.


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