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Salmon and Rice Porridge
Gentle Japanese-style salmon and rice porridge with tender vegetables. A comforting, easily digestible dinner perfect for babies learning to self-feed.
6-8mo9-11mo12-18mo
Fish
Ingredients
- 0.25 cup white rice
- 50 g salmon fillet
- 1.5 cup water or low-sodium dashi stock
- 2 tablespoon finely carrot
Steps
- Rinse the rice under cold water until the water runs clear.
- Combine the rice with 1.5 cups water (or dashi) in a small saucepan. Bring to a boil, then reduce to the lowest possible heat, cover, and cook for 20 minutes, stirring occasionally, until the rice is very soft and porridge-like. Add a splash more water if it thickens too much.
- Place the salmon in a small saucepan, cover with water, and poach over medium heat for 5 to 6 minutes until cooked through with no pink remaining. Remove and flake carefully, checking thoroughly for any remaining bones.
- Stir the grated carrot into the porridge during the last 5 minutes of cooking so it softens fully.
- Fold the flaked salmon into the porridge.
- For 6-8 months, blend until smooth. For 9-11 months, mash to a finely flaked, porridge consistency. For 12-18 months, serve as a soft, spoonable bowl. Serve warm.
Nutrition
- Calories
- 130
- Protein
- 10g
- Fat
- 3.5g
- Carbs
- 15g
- Iron
- 0.7mg
- Calcium
- 30mg
Tips by age
6-8mo
Blend completely smooth. Thin with a little breast milk or formula if needed.
Choking safety: Check for fish bones twice before blending. Blend fully smooth.
9-11mo
Mash to a thick, soft porridge with very fine flakes. No firm pieces.
Choking safety: Check for fish bones thoroughly. Ensure all pieces are very soft and no firm flakes remain.
12-18mo
Serve as a soft bowl; child can self-feed with a spoon.
Choking safety: Check for bones. Flakes should be soft enough to break apart with gentle pressure.
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