Wild Salmon with Bone Broth and Broad Beans
Laura Bond, Makes 6 Portions
Salmon not your baby’s favourite food? This recipe with bone broth is bound to win them over.
- 2 x Wild Salmon Steaks (available from Marks & Spencer, Waitrose, Ocado)
- 250ml Chicken Bone Broth
- 16 broad beans pods
- 1 small courgette
- 4 mint leaves
Bring the broth to the boil then add the salmon steaks. Lower the heat and simmer for 15 minutes or until cooked through. Leave to cool before removing the skins from the salmon. Puree the salmon steaks with approximately 1/4 cup of the broth. Scoop into 6 silicone portions and freeze.
Pop the beans out of their pods and roughly chop the courgette. Bring a pot of water to the boil and add the broad beans, placing the courgette in a steamer on top. Boil/Steam for 5 minutes or until soft. Blend with the mint leaves. Freeze into ice cubes and serve both purees together.
Tip: If using a blender with a plastic container allow both mixtures to cool completely before blending to avoid BPA.
About the author...
Laura Bond is a journalist and nutritional health coach. She specializes in helping clients beat stress, reduce their toxic load and prepare their bodies for babies