
Serve 5
Cook 25 minutes
INGREDIENTS
For the salmon:
-350g of Refine Seafood wild salmon fillet
-1 teaspoon olive oil
-1-2 tablespoon fresh parsley, chopped
-sprinkle of freshly ground black pepper
For the potatoes:
-1 russet potato
-2 tablespoons grass-fed butter, melted
-handful of fresh kale, chopped
-2 tablespoons sour cream
-2 tablespoons whole milk
DIRECTIONS
- Preheat the oven to 350.
- Rub the salmon with the olive oil, and sprinkle the parsley and black pepper on top.
- Bake for 12-15 minutes, until well-done, but not dried out.
- Meanwhile, boil the potato in plenty of boiling water until soft.
- Drain the potatoes.
- Wipe out the pan used for the potatoes, and add 1 tablespoon of the butter to the pan over medium heat.
- Saute the kale until wilted, about 4 minutes.
- Mash the potatoes, and stir in the remaining butter, sour cream, milk and kale.
- Flake the salmon into pieces for baby (or puree with water for younger babies), and serve with potato-kale puree


Noted:
It yielded 5 servings of Colcannon for baby. I popped the leftovers into baby food trays and froze them. Side note: I freeze leftover salmon in chunks for her. One important thing, though: do not defrost/ reheat salmon in the microwave. I heat the potatoes on the stove in a small pan and add the salmon to that to reheat.
