12–18 months
Salmon pasta
Main mealPrep 16 minCook 24 minPortions: 4
Ingredients
- 80 g of skinless salmon fillet
- 1 cup of small tube pasta made from durum wheat
- 1 small courgette
- Cooking water
Method
- Feel the raw salmon with your fingertips and lift out any bones you find with tweezers.
- Cook in unsalted water or a steamer until the flesh turns opaque and flakes easily with a fork.
- Cook the pasta with no salt added, a few minutes longer than the packet time, until it falls apart under your finger; add the grated courgette for the last 5 minutes.
- Drain, keeping a few spoonfuls of the cooking water, and chop the pasta into small pieces with a knife.
- Flake the salmon, check again for any bone left behind, stir it through the pasta and serve once warm.
Texture
Very soft pasta chopped small with flaked salmon, and no slippery whole tubes, no skin and no bones left.
Serving
Serve warm and let your child try eating it with a fork.
Preparing for choking safety
Bones must be searched for both before cooking and while flaking. The skin is not used. Smoked, cured, raw or lightly cooked fish is never served. Pasta is made from durum wheat and a firm, slippery piece is a risk, so it is cooked long and chopped small. No jarred sauce and no stock cube is used.
Key nutrients
ProteinOmega-3 fatsVitamin DVitamin B12
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.