Small salmon and sweet corn hearts

Name: Small salmon and sweet corn hearts
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g salmon; 80 g sweet corn; 50 g wild rice; 30 g watermelon; 1 tbsp olive oil; 3 g turmeric; 50 g egg

A tender gluten-free recipe suitable for baby 12-36 months, made with salmon and sweet corn. Ideal for babies with intolerance or allergies.

10 min
Prep: 0 min
Cook: Easy

Ingredients

60 gsalmonAlternative: red lentils
80 gsweet cornAlternative: hokkaido squash
50 gwild riceAlternative: rice pasta
30 gwatermelonAlternative: mango
1 tbspolive oilAlternative: rapeseed oil
3 gturmericAlternative: basil
50 geggAlternative: 2 tbsp apple compote

Preparation steps

1. Ingredient preparation (hearts)

12 min

Cut the salmon into 2-3 cm pieces suitable for baby
Peel and dice the sweet corn into regular 1.5 cm cubes
Cook the wild rice by steaming or in water according to type (10-15 min)
Wash and finely chop the turmeric
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife, scale
Weigh each ingredient precisely
Set aside cooked ingredients to cool down

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do not cut too large: choking hazard for 12-18 months
Do not forget to remove bones from the fish
Do not leave thick skin on vegetables
Do not add salt: baby's kidneys are not mature before age 3
Do NOT use any dairy/gluten product: check each ingredient
Do not forget to wash all vegetables thoroughly

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm) for easier chewing
Test the wild rice cooking with a fork: should be melting-tender
Cook the day before to save time
Check that all ingredients are gluten-free by reading labels
Take the egg out 30 min before so it incorporates better

2. Assembly and shaping

11 min

Put the cooked salmon in a large bowl and mash with a fork
Add the cooked sweet corn mashed into a smooth purée
Fold in the cooled cooked wild rice
Add the beaten egg or blended silken tofu
Pour in the olive oil and half of the herbs
Mix with a wooden spoon
Taste and adjust the texture
Shape the hearts with slightly oiled hands
Place on a tray

3. Cooking (en papillote)

16 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the hearts leaving 2 cm between each
Lightly brush with olive oil
Bake in the middle of the oven for 16 min
Check cooking halfway through
Remove when the shapes are golden and firm
Let cool 3-4 min on the tray
Test the temp with a finger: should be warm

4. Serving and storage

8 min

Prepare an adapted dipping sauce
Arrange the warm hearts on baby's plate
Put the sauce bowl next to it
Show how to dip
Serve warm (not burning hot)
Watch baby during the meal
Put leftovers in the fridge immediately
Check the absence of contaminants (dairy/gluten)

Baby plateSmall bowl + suction cup