Creamy salmon with dill and lemon

One meal three ways! Keep mealtimes simple with this adaptable dish that will suit your baby, toddler and you

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Basic salmon and creamy sauce

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Preparation time: 5 minutes
Cooking time: 25 minutes
Makes enough for 2 adults, a toddler and a baby
Not suitable for freezing

You’ll need:
*1tbsp olive oil
*knob butter
*2 x 200g (7oz) salmon fillets
*1 large shallot, sliced
*200ml (7fl oz) light fish stock
*1tbsp Dijon mustard
*300ml (½pt) single cream

Method:
1. Heat the oil and butter in a pan and fry the salmon fillets on both sides for about 10-15 minutes, until cooked through. Transfer to a plate and keep warm.
2. Add the shallot to the pan and cook gently for 5 minutes.
3. Pour in the stock, and allow to bubble for 2-3 minutes, then stir in the Dijon mustard (this doesn’t taste hot in the sauce) and cream. Stir to mix and gently heat through.

For your baby

You’ll need:
*small portion of the cooked salmon, depending on your baby’s appetite
*1-2tbsp basic creamy sauce

Method:
1. Purée the salmon with the sauce, adding a little water if needed.

For your toddler

You’ll need:
*3tbsp of basic creamy sauce
*25g (1oz) cooked tagliatelle pasta, chopped
*1/3 cooked salmon fillet, flaked into small chunks

Method:
1. Purée the sauce.
2. Stir the pasta into the sauce, and scatter with salmon.

For you

You’ll need:
*remaining creamy sauce
*2tbsp fresh dill, chopped
*salt and pepper, to season
*juice 1/2 lemon
*225g (8oz) cooked tagliatelle
*remaining cooked salmon, flaked into large chunks
*Parmesan cheese, to serve

Method:
1. Add dill, salt, pepper and lemon juice to the remaining sauce.
2. Serve the sauce over the tagliatelle, and scatter with salmon. Sprinkle with Parmesan.

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PP TIP: To eat later, simply reheat the sauce, add all the extra ingredients and flaked salmon, warming them through in the sauce.

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