Salmon Potato Veggie Mash

Ingredients

• 4 ounces boneless skinless salmon fillet
• 1 medium potato, peeled and chopped into 1 inch cubes
• 1/3 cup frozen peas
• 1 tablespoon unsalted butter
• 2 to 3 tablespoons water
• as needed water for boiling

Method & Instructions

1. 1

   Wash hands and peel the potato. Cut into 1 inch cubes so they cook evenly.

2. 2

   Place potato cubes in a medium saucepan and cover with cold water by about 1 inch.

3. 3

   Bring to a boil over medium high heat, then reduce heat to medium and simmer for 12 to 15 minutes until potatoes feel soft when pierced with a fork.

4. 4

   Add frozen peas during the last 3 minutes of potato cooking. Peas should look bright green and soft.

5. 5

   Drain potatoes and peas in a colander and set aside.

6. 6

   While potatoes cook, heat oven to 375°F (190°C). Line a small baking dish with parchment paper.

7. 7

   Place salmon fillet in the dish. Bake for 12 to 15 minutes until the thickest part reaches 145°F (63°C) and flakes easily with a fork. The flesh should look opaque, not translucent.

8. 8

   Let salmon cool for 5 minutes, then use a fork to break it into small flakes. Carefully remove all bones you see by hand.

9. 9

   Return potatoes and peas to the warm saucepan. Add butter and 2 tablespoons water.

10. 10

    Mash with a potato masher or fork until smooth with a few soft lumps.

11. 11

    Add flaked salmon and stir until well mixed. If mixture feels too thick, add up to 1 extra tablespoon water and stir again.

12. 12

    For younger toddlers, mash more so pieces are smaller than 1/2 inch. For older toddlers, leave slightly larger soft flakes.

13. 13

    Transfer a small portion to a toddler bowl and let it cool to warm or room temperature.

14. 14

    Always test temperature on the inside of your wrist and check texture with your fingers before serving while your toddler sits upright.

Allergen Information

Storage & Preparation Notes