Salmon Bok Choy Plum Baby Puree +6M

When it comes to baby food sometimes I like to suggest unconventional ingredients like in today’s baby puree where Bok Choy is one of the main ingredients. Every ingredient is still seasonal, organic and full of nutrients….

The main reason is that if you introduce your baby at an early stage to a wide variety of flavors and textures, the chance that he/she will be a picky eater later are lower 🙂 Once a baby is used to a new flavor (and it might take few tries before it happens), that flavor is categorized in his/her mind as “usual” “save” “good to go” 😉

It’s way more probable that your 8 months baby will enjoy a broccoli puree for the first time than your 2 yrs old will want to try it for the first time. So, don’t hesitate to be creative when it comes to baby food ingredients!! You can start today with this bok choy salmon puree !!(appropriate starting from 6 months of age)

BOK CHOY is a Chinese cousin of the cabbage, usually sautéd for adults recipes all together with other veggies. It has a mild flavor and an excellent nutritional value: it contains vitamin A (immune system booster) + vitamin C (antioxidant) + K and good amounts of calcium, magnesium, potassium (healthy muscle) and manganese…and iron. Not bad for a lovely green and a good idea for a baby food 😉

A lovely match for a 0ur bok choy is salmon and some yellow plums.

SALMON is a super food for babies, loaded with good Omega 3 fatty acids that help the baby’s brain and eyes development, it is also a lovely source of protein, amino acids, vitamin D and B.

YELLOW PLUMS are in season right now. They give a delicate sweet touch to the recipe and a lovely creamy texture. Plums are a lovely source of vitamin A and C and fiber.  They also help keeping your baby’s bowl movement regular and they help with constipation.

The cooking procedure I’ve chosen for this puree is oven roasting: it’s a delicate way of cooking and it really enhances the flavors!

Start preheating the oven to 350F/175C and lining a baking sheet with some parchment paper.

Chop the bok choy in pieces, smaller pieces for the stalks as they take longer to cook. Remove the skin from the salmon and cut it in cubes. Leave the skin of the plums, remove the pit and cut in cubes too.

Place the salmon, the chopped bok choy and the plums cut in pieces on one layer on the baking sheet.

Bake 10/15 min up until the salmon is fully cooked

Transfer in a food processor and blend up until smooth

Serve warm or refrigerate in an air tight container for up to 2/3 days or freeze for up to 3 months

The puree can be stored in an air tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If you are looking for baby and eco friendly dining sets, here is the link to the 100% bamboo ones featured in the video