Toddler Recipe Salmon Curry Food

TODDLER RECIPE: SALMON CURRY

Toddler recipe: Salmon curry image

Serve this salmon and coconut curry to your little ones and get them into new tastes and textures. Ideal for weaning, it's suitable from eight months onwards

Provided by Adam Shaw

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

4 salmon fillets
2tsp vegetable oil
1 onion, diced
300g wholegrain basmati rice
3 cloves of garlic, crushed and diced
1 x 5cm piece of ginger, peeled and grated
1tbsp turmeric
1 pepper, cored and diced
1 handful of mange tout
1 x 440ml can of coconut milk
150g fresh spinach, washed
10g finely chopped coriander

Steps:

Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Nutrition Facts : Calories 830 calories, Fat 47 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.19 milligram of sodium

KID-FRIENDLY SALMON

Kid-Friendly Salmon image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 3h22m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil, plus more for brushing
4 tablespoons soy sauce
Juice of 2 lemons
1/2 onion, finely chopped
2 tablespoons packed light brown sugar
2 cloves garlic, minced
1 teaspoon toasted sesame oil
Freshly ground pepper
4 5-to-6-ounce wild salmon fillets, skin removed

Steps:

Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.

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