Sticky Baked Salmon Sunshine Bowl
Easy and healthy sticky baked salmon for baby led weaning and families! This yummy summer dinner recipe is safe for baby led weaning 12 months+.
Ingredients
- 4 fillets salmon cut into mini strips
- 2 tablespoons rapeseed oil
- 1 tablespoon low sodium soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- Black pepper to season
- 225 g 1 cup rice (soaked in water for about 2-3 hours, then rinsed)
- 400 ml coconut milk
- 100 ml water
- To Serve
- 1 ripe mango sliced
- ½ cucumber thinly sliced
- 8 radishes thinly sliced
- 2 avocados sliced
- 10 sunshine cherry tomatoes cut into quarters
- 2 spring onions finely sliced
- 2 tablespoons toasted sesame seeds
- 8-10 fresh mint leaves
Method
- Pre-heat oven to 180ºC (350ºF)
- Place the salmon fillets onto an ovenproof dish.
- Add the rapeseed oil, soy sauce, maple syrup, garlic powder, and a pinch of black pepper to a bowl and stir well until it is fully combined, then pour over the salmon.
- Bake for 10 minutes, then baste the salmon, by spooning the sauce over it. Place salmon back in the oven and bake for a further 5 minutes. The salmon should be pink inside and cooked through.
- Meanwhile, made the rice by adding the rice, coconut milk, and water to a pot and bringing it to a boil. Cover with a lid and simmer over your lowest heat setting for 10-12 minutes until the rice is soft and cooked. The water should have completely evaporated and the rice should be soft and fluffy.
- To serve, place the rice into bowls, top with the warm salmon, then decorate the bowls with the chopped fruit and vegetables. Sprinkle over the toasted sesame seeds and tear a few mint leaves. Eat warm or cold.
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