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Courgette & Salmon with Yoghurt |
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| Serves 2 |
Prep 25 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
2 Courgettes, or 6 baby courgettes, roughly chopped
2 Medium sized potatoes, peeled and roughly chopped
2 Salmon fillets, skin removed
1 veg stock cube, with 400ml boiling water
4 tablespoons full fat yoghurt
2 teaspoon olive oil
2 tablespoons parsley, chives or dill
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Put the chopped vegetables
into a saucepan, then place the salmon over the vegetables
followed by the crumbled stock cube and boiling water.
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Bring to the boil, reduce heat, cover
and simmer for 15 minutes
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Lift the salmon and vegetables out of
the pan. Thicken the cooking liquid with a tablespoon of
corn starch, if you like and serve with the yoghurt and the
herbs.
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For babies,
halve the quantities. To serve, you can lift the salmon out of the
pan, setting aside the vegetables and cooking liquid and
break it into pieces with a fork, checking carefully for
any bones.
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For babies of 6 months and
over you can place the vegetables, fish, half the cooking
liquid, olive oil, yoghurt and parsley or dill into a bowl
and puree with a hand blender until smooth, adding any
extra cooking liquid if needed to make a smooth puree.
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DAILY
DINNERS 
