Flaked Dill Salmon with Green Spinach Sauce
This easy recipe is a go-to when you are short on time (tip: buy salmon and cut it into appropriate portions and then freeze for an easy dinner). Wild salmon is low in mercury and is a great option for serving fish to your child once to twice a week once safely introduced as it is a common allergen. It is also high in omega-3 fatty acids and is excellent for brain and neurological development.
Equipment
- 1 Steamer
Ingredients
- 1/2 boned salmon fillet
- 1 sprig fresh dill
- 2 tbs plain greek yoghurt
- 1/4 cup chopped spinach
- 1/4 grated cucumber
Instructions
- Ensure your fillet of salmon is completely free of bones by chopping into cubes and running fingers over the sides. Remove any bones with fingers or tweezers.
To make the green spinach sauce
- Cook or steam the spinach and grate the cucumber.
- Mix together with yoghurt, a small amount of dill and lemon juice.
To cook the salmon
- Simply steam salmon alongside a range of vegetables for 20 mins.
- Remove from heat and flake with a fork.
- Allow to cool before serving and add a pinch of fresh dill or parsley. Serve with vitamin rich vegetables.
- Pictured: Fresh steamed edamame, purple cabbage, yellow bell pepper (capsicum) and steamed butternut squash.
