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Poached Wild Salmon Purée

Salmon is an incredible source of essential omega-3 fatty acids (EFAs), EPA and DHA, all of which are important to healthy brain and eye development in infants. DHA and EPA are also anti-inflammatory and heart healthy. Salmon’s taste profile is more dominant than white fish; therefore, I recommend a smaller content mixed with Baby Gourmet purées. 

  1. Place one fillet of wild salmon in a small saucepan, just covering with water. Cover pot, bring water to a boil and then reduce to simmer. Continue to cook covered 4 to 5 minutes (or until cooked throughout). Times may vary depending on fillet size.
  2. Remove fillet (remove skin) and purée in processor with 6 tbsp. of water.
  3. Because fillet size could vary, add more water, 1 tbsp. at a time if consistency is too thick.
  4. Mix 1 tsp. salmon purée with 3 tbsp. of puréed fruit and/or veg purée.
  5. Freeze leftover purée in ice cube trays to easily pull out for future use.
  6. Use a smaller amount of salmon mixed with Baby Gourmet purées (it has a more dominant taste).

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