Puréed Salmon with Carrots and Spinach

by Donald Rodrigue


1 lb salmon filet
1 cup carrots
1/2 lb fresh spinach, washed
2 cups squash (about 2-3 medium, fresh squash)
salt and pepper to taste
lemon juice
2 Tbs milk (optional)



  • Preheat oven to 400°. Layer the spinach in a glass baking dish and top with salmon. Sprinkle with salt, pepper, and lemon juice. Cover with about an inch of water, or chicken stock if you prefer. Top with foil and bake for about 30 minutes or until the salmon flakes easily with a fork.
  • While salmon is baking, steam the carrots and squash in a vegetable steamer for about 15 minutes or in the microwave for no more than 5 or 6 minutes.
  • Remove salmon from the oven when done and flake with a fork. Place salmon, spinach, carrots, and squash into a food processor, adding the broth from the steamed vegetables if necessary for smoother consistency (milk can substituted for the broth if desired). Purée until desired texture is reached. Reheat for 30-45 seconds in a microwave if necessary and serve immediately.


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