Salmon & Vegetables w/ Creamy Dill Sauce For Baby (and Me)

Over the weekend I made some Baby Food. One of my favourite baby food books is The Baby’s Table by Brenda Bradshaw & Lauren Donaldson Bramley. (What is one of yours?)

This recipe smelled so good, I made some for me and husband too the next night.

Bon Appetit.

INGREDIENTS

10 oz salmon fillet, bones and skins removed
1 Tbsp lemon juice
1 Tbsp diced onion (approx)
2 carrots, washed, peeled and chopped (I use baby carrots and figure 5 = 1 carrot)
2 C broccoli florets, washed (I used frozen)
1 rounded tsp flour
1/3 cup breast milk or formula (or milk after 12 mos) {I used milk for ours :)}
1 Tbsp chopped fresh dill (I used 1 tsp dried dill)

DIRECTIONS
Place salmon on tinfoil. Sprinkle with lemon juice and onion.

Wrap in foil and bake in 375F oven until salmon is thoroughly cooked, about 20 minutes (mine was 25). Open foil allow to cool.

Flake fish apart with fingers to remove both skin and bones. Set fish aside; save juices.***

In steamer, cook vegetables over boiling water until tender.

Meanwhile, in saucepan, whisk butter and flour together over medium heat until paste forms.

Add milk, whisking constantly until lumps disappear. Then add dill and cooking juices, continuing to simmer until sauce thickens.

In blender or food processor, pulse vegetables, salmon and sauce to desired consistency.***

Yield: 14 – 16 cubes. I got eight 2 oz. containers.