Thursday, July 14, 2011

Foodie Baby: Dijon Dill Baked Salmon


0.60 lb skinned salmon fillet (the butcher will skin it for you)
2 Tbsp. Dijon mustard
2 Tbsp. chopped fresh dill
1/8 cup of whole milk or more


1.  Preheat oven to 350 and line a baking pan with aluminum foil.
2.  Mix dill with the Dijon mustard. It should thicken up a bit.
3.  Baste the salmon with 1/2 the mustard & dill mixture.
4.  Refrigerate for at least 15 minutes.
5.  Bake for 10 minutes.
6.  Baste with the rest of the mustard & dill mixture and bake another 10-15 minutes.
7.  Flake the salmon into chunks and place in a food processor.
8.  Add milk, starting with an 1/8 cup, until the desired consistency is reached.  Makes approximately 3 jars of baby food as a trial run...
Voila!  Your child should take couple bites of salmon, and apparently turn into a cross-eyed salmon-craving lunatic!  SUCCESS!!!

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