This Roasted Strawberry + Salmon Puree is loaded with healthy omega-3's, antioxidants, vitamin A and potassium, and is perfect for both babies and toddlers! Rich salmon, sweet strawberries, smooth leeks and woodsy sage all combine to make one amazing delicious puree. I would call it a gourmet puree, but that sounds way too fancy for our tastes:)
Before we dive right into this amazing puree combo, let's talk about a serious problem I am having...
I think I am allergic to red wine! Nnnnoooooooooo!
Here is what is happening - I have one normal(ish) size glass of red wine at night and then the next morning I wake up feeling like I have a massive hangover...
We are talking about grogginess, massive headache, slightly bitchy hangovers that are only cured with a carafe of coffee and eating something involving chocolate, or pizza or sometimes both.
It's making me all kinds of sad!
A fall and winter without drinking red wine makes me depressed, and as I see that this might sound like I have a drinking problem, let me reassure you that I don't drink every night of the week, just on the days when there has been multiple tantrums, poop explosions, both girls screaming-at-the-top-of-their-lungs in the library situations, throw up aimed in my direction or when I am forced to listen to more then an hour of egg surprise on youtube. Sooooo not overnight..
you can do the math.
So this means I am in the hunt for another fall themed drink, it needs to be easy to make and not get me plastered after the fist sip, which makes anything involving tequila out of the picture! I am thinking of trying this or this drink, but might just have to resort to the standard G&T.
Now, back to more important matters at hand - Roasted Strawberry + Salmon Baby Puree, hello YUM!
Remember a couple weeks back when we made Salmon + Orange Baby Puree and it was amazing but it definitely needed to be mixed into another puree, because salmon puree by itself can get a little too intense?
This recipe also features the amazing salmon as the star of the puree, but it is gently mixed with sweet strawberries, smooth leeks and woodsy sage to round out this perfectly gourmet little puree.
Let's be honest, strawberries always make a meal better:)
And even if making a roasted puree with salmon, strawberries and leeks sounds super fancy and beyond stuck up gourmet, let me assure you it's not!
For starters, we dump all of the ingredients onto a baking sheet and roast for 10-15 minutes, which means you have that time to catch up on your daily Instagram obsession or try to figure out what the heck snapchat is. Oh wait, that will take me like 4 hours, so we will have to save that for another day!
Then into the blender for a quick puree. Done and done!
See told you, not at all too gourmet for you;)
When I made this puree, I wasn't exactly sure what I was going to do with it. See both Ellie and Parker are out of the puree phase, and while I can mix in a vast majority of purees into their daily yogurt for a boost of nutrients and flavor, a salmon puree (even with strawberries) didn't sound all that appetizing mixed with yogurt and served at 7 am.
So, I spooned it into some reusable pouches and brought them out for a nutritious afternoon snack. And let me just tell you, both the girls LOVED them!
Not that I would be spectacle at all about giving a 3-year-old a reusable pouch full of salmon puree! Never! All Toddlers LOVE to eat salmon!! HA!
But they sat with me on the front porch and sucked them dry! Well, Parker ended up squeezing half of hers into her mouth and half all over herself, but I'll give an A for effort.
This puree is great for babies and toddlers, with no stuck up pinky finger required!
Roasted Strawberry + Salmon Baby Puree
1 4 to 6-oz salmon, skin removed
1 -2 cups packed strawberries, trimmed and chopped*
1/2 leek, trimmed and chopped
2-3 sage leaves, chopped
1/2 cup water, broth, formula or breast milk
1. Preheat oven to 350 degree F. Line a baking sheet with parchment paper or silicon mat.
2. Place the salmon, strawberries and leeks onto baking sheet. Bake for 10-15 minutes or until the salmon is cooked all the way through. Let cool slightly.
3. Roughly chop the salmon. Add all ingredients, including sage and liquid, into blender or food processor and puree until smooth, adding additional liquid in 1/4 cup increments if needed.
*Let's talk strawberries for a second. In this recipe I used 1 cup of strawberries and you could barley taste the salmon, but if you want you can add an additional cup of strawberries to this puree to completely cover the taste of salmon. Also, you can use frozen strawberries in this recipe, just thaw and drain any liquids before roasting.
Yield - 12 ounces
Storage - 2 days in fridge, 2 months in freezer