Top 10 Delicious and Nutritious Salmon Porridge Recipes for Babies

Ingredients:

• 30g Salmon
• Rice porridge ratio: 1 rice : 5 water
• 10ml Cooking oil
• 20g Lotus seeds
• 5g Onion
• 5g Spring onion

Instructions:

• Rinse the rice and cook porridge with a ratio of 1 rice : 5 water.
• Soak the lotus seeds in water to soften them. Remove the bitter core before adding them to the rice.
• Rinse the salmon, remove the fishy smell as instructed, drain, and cut into small pieces suitable for the baby.
• Peel and wash the onion, then sauté in oil. Add half to the porridge, and keep the other half for the pan. Sauté the salmon, breaking it into smaller pieces as it softens.
• Next, add the cooked salmon to the porridge, seasoning with a little fish sauce and cooking oil for the baby.
• Chop the spring onion and stir it into the porridge. Turn off the heat and serve the porridge in a bowl.

Ingredients:

• 3g Salmon
• Rice porridge ratio: 1 rice : 5 water
• 10ml Cooking oil
• 10g Asparagus
• 10g Shiitake mushrooms
• 5g Onion

Instructions:

• Rinse the rice and cook porridge with a ratio of 1 rice : 5 water.
• Wash the asparagus, cutting only the tender part. Sauté with fried onion and blend until smooth.
• Soak the shiitake mushrooms in saltwater, wash them clean, steam until soft, then blend them into a smooth paste.
• Rinse the salmon, remove the fishy odor as directed, drain, and cut into small pieces suitable for your baby’s ability to chew.
• Peel and wash the onion, then fry it in oil. Add the salmon to sauté, breaking the soft fish into small pieces with a spoon.
• Next, add the sautéed salmon, pureed asparagus, and shiitake mushrooms to the porridge, seasoning with a touch of fish sauce and cooking oil for the baby.
• Turn off the heat and serve the porridge in a bowl.

Ingredients:

• 2 pieces of salmon or 1 whole salmon
• 3-4 small pieces of sweet potatoes
• 1/2 piece of cheese
• Jasmine rice
• Cooking oil
• Olive oil
• Enoki mushrooms

Instructions:

• Step 1: Rinse the rice thoroughly and cook until soft. You can cook a larger batch and store it in a container in the fridge for up to 2-3 days to save time. Avoid storing for too long as it may spoil.
• Step 2: To remove the fishy smell from the salmon, you can use one of these methods: Squeeze fresh lemon juice over the fish and let it sit for a few minutes before rinsing, or use salt water, or rub the salmon with salt or soak it in cold water mixed with vinegar. Another option is to rub the fish with a bit of black pepper or bay leaves. This helps to eliminate the odor while preserving the fish's flavor. After cleaning, marinate the salmon in wine for a while to further reduce the odor, then finely chop it.
• Step 3: Chop the onion finely and mix it with the chopped salmon. Heat some cooking oil in a pan and add the salmon-onion mixture. Stir gently until the salmon is just cooked through. Avoid overcooking as it will lose the delicate flavor.
• Step 4: Peel and clean the sweet potatoes, cut them into small pieces suitable for eating, then steam until soft, and mash them well.
• Step 5: Add the appropriate amount of porridge to a small pot, bring it to a boil, then stir in the sautéed salmon-onion mixture. Add the mashed sweet potatoes and mix well.
• Step 6: Continue stirring and add the cheese and enoki mushrooms. Let it boil, then drizzle some olive oil and turn off the heat.

Ingredients:

• 200g of salmon
• 150g of ground brown rice
• 15g of cheese
• 50g of shiitake mushrooms
• 5g of cilantro
• 1 teaspoon of sesame oil

Instructions:

• Prepare the salmon: Clean the salmon with a diluted saltwater solution, or for a stronger fish smell elimination, soak it in unsweetened milk for about 20 minutes and then rinse it with ginger water. Pat the salmon dry with a towel, then remove all bones to prevent choking hazards. Grind the salmon in a food processor, adding 2 tablespoons of water and steam until fully cooked.
• Prepare the other ingredients: Wash the rice thoroughly, then soak it in water for 30 minutes to 1 hour for quicker cooking. Soak the shiitake mushrooms in saltwater for an hour, then rinse them clean, remove the stems, and chop them finely. Steam the mushrooms until tender. Clean the cilantro by removing the roots and any yellowed leaves, then chop it finely.
• Cook the porridge: Place the rice into a pot with enough water to cook and bring it to a boil. Lower the heat to a simmer and continue to cook the porridge until the rice becomes tender. Stir occasionally and skim off any foam that rises.
• Finish and serve: Once the porridge is fully cooked, add the shiitake mushrooms and steamed salmon. Stir until everything is well combined. Pour in 1 tablespoon of sesame oil for extra flavor and nutrients, then add the cheese and season to taste. Before turning off the heat, add the chopped cilantro for a fresh finish.

Note: Some children may not enjoy cilantro, so feel free to adjust the ingredients to your child's preferences.

Ingredients:

• 1 tomato
• 1 piece of silken tofu
• 80g of salmon
• 2 bowls of white rice porridge
• 1 stalk of spring onion
• 1 sprig of cilantro

Instructions:

Prepare the ingredients

• Peel and finely chop the tomato. Mash the silken tofu into a smooth texture.
• If you're using pre-fileted salmon, rinse it with water to clean. This saves time on preparation.

Cook the ingredients

• Heat a pot over medium heat and add 1 tablespoon of cooking oil. Sauté the salmon until the fish firms up, then remove it from the heat. Break it down into small pieces using a fork or chop it finely.
• In the same pot, add the chopped tomato and silken tofu. Stir and cook over medium heat. Then add the chopped salmon and 2 cups of water. Season with 1 teaspoon of fish sauce and simmer for about 10 minutes over low heat.

Cook the porridge

• Once the water is boiling, add 2 bowls of white rice porridge. Stir to mix the ingredients. Once the porridge begins to bubble gently, chop the spring onions and cilantro, and mix them into the pot. Turn off the heat.

Serve:

• The porridge is soft and aromatic, with the richness of the salmon and silken tofu giving the dish a natural creamy texture. This simple yet nutritious porridge is perfect for your little one.

Ingredients:

• 250g of filleted salmon
• 200g of chicken bones
• 100g of peanuts
• 50g of sticky rice
• 50g of regular rice
• 1 bunch of water spinach
• 1 carrot
• 1 small piece of ginger
• 2 stalks of spring onion
• 1 sprig of Vietnamese coriander
• 1 small amount of white wine
• 1/2 teaspoon of fish sauce
• Seasoning as needed

Instructions:

Prepare and cook the salmon

• Rinse the salmon fillets with clean water.
• In a pan, add 1 piece of smashed ginger and a little white wine to warm water. Once the water boils, add the salmon fillets and cook for about 5 minutes until the salmon is fully cooked, then remove and let it drain.

Prepare the other ingredients

• Peel and dice the carrot. Clean and chop the spring onions and Vietnamese coriander. Wash and prepare the water spinach, removing any bad leaves.

Make the salmon floss

• Shred the salmon by hand, then place it in a pan. Add 1/2 teaspoon of MSG, 1/2 teaspoon of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of fish sauce. Stir-fry over medium heat for about 3 minutes, until the flavors are absorbed, and the salmon becomes dry. Set it aside to cool.
• Blend the salmon in a blender until finely shredded.

Cook the porridge

• In a pot, add 2 liters of water, chicken bones, 50g of regular rice, 50g of sticky rice, and 100g of peanuts. Simmer on low heat for about 20 minutes until the rice and peanuts are tender. Remove the chicken bones from the pot.
• Smash the water spinach and add it to the porridge. Stir well and add 2 teaspoons of seasoning powder, 1 teaspoon of MSG, 1 teaspoon of salt. Stir again, adjust the seasoning, and turn off the heat.
• Scoop the porridge into bowls, garnish with chopped spring onions and Vietnamese coriander, and top with the salmon floss. Serve hot.

Final result

• The salmon porridge with peanuts, once completed, will have a vibrant color. The porridge is soft, with a savory chicken broth, perfectly seasoned.
• The peanuts are tender, releasing their signature aroma, and the salmon floss blends perfectly, complementing the porridge for a tasty and satisfying meal.

Ingredients:

• Salmon fillet 30g
• Rice 50g (1/3 cup)
• Peas 15g
• Unsweetened fresh milk 100ml
• Shallots 2 bulbs
• Garlic powder 1/2 tsp
• Cooking oil 3 tbsp
• Shrimp seasoning 1 tsp
• Ground pepper or seasoning 1 pinch

Instructions:

Prepare and marinate the salmon:

• Wash the salmon thoroughly and soak it in 100ml of unsweetened fresh milk for about 10 minutes. Afterward, remove the salmon, rinse it under clean water, and cut it into bite-sized pieces.
• Next, season the salmon pieces with 1/3 tsp of ground pepper, 1/2 tsp of garlic powder, and 1/2 tsp of shrimp seasoning. Mix well and refrigerate for 15 minutes to let the flavors blend and the fish stay fresh.

Boil and shell the peas:

• Rinse the peas and place them in a pot. Cover with a lid and boil over high heat for about 4 minutes until tender. Then, remove them from the pot and gently squeeze the pods to release the peas.

Cook the porridge:

• First, mash the peas and finely chop the shallots.
• Heat 2 tbsp of cooking oil in a pan and sauté the chopped shallots until fragrant. Add the washed rice and stir-fry over high heat for about 50 seconds. Then, add 500ml of water to the pan.
• Stir well, cover, and simmer over low heat for about 10 minutes until the rice is fully cooked and soft. Next, open the lid, add the mashed peas, and stir well. Continue to cook for another 3 minutes until the porridge thickens slightly. Add 1/2 tsp of shrimp seasoning, stir, and adjust the seasoning to your taste. Turn off the heat.

Final steps:

• Once the porridge is cooked, turn off the heat. Spoon the porridge into a bowl. Then, heat a pan and add 1 tbsp of cooking oil. Place the marinated salmon fillets in the pan.
• Fry the salmon over low heat for about 2 minutes, breaking it apart as it cooks, until the salmon is done. Turn off the heat and add the cooked salmon to the porridge. It's now ready to serve!

Ingredients:

• 30g of skinless salmon
• 30g of pumpkin
• 30g of white rice, cooking oil
• Fresh dill, onion, ginger, green onions

Instructions:

• Step 1: Add rice to a pot of water and cook it into porridge.
• Step 2: Peel the pumpkin, cut it into small cubes, and add it to the pot to cook along with the porridge.
• Step 3: Rinse the salmon with rice wine and fresh ginger or vinegar, then let it drain. Steam the salmon until cooked, then remove the flesh and break it apart with a fork. Heat some oil in a pan, sauté onions and ginger until fragrant, and then stir-fry the salmon.
• Step 4: Once the porridge is ready, add the cooked salmon and mix thoroughly. Let it simmer for another 2-3 minutes, then add green onions and dill before turning off the heat. Finally, serve the porridge in bowls for your baby to enjoy.

Ingredients:

• 90 grams of rice
• 30 grams of salmon
• 5 spinach leaves
• Olive oil
• Fish sauce

Instructions:

• Boil the rice porridge. Finely chop the spinach.
• Add the salmon to cook, then add the chopped spinach and cook until it boils for a few minutes before turning off the heat.
• For a tastier dish, add a Belcube tomato cheese cube and blend it into the porridge.
• Reheat the porridge before serving. Scoop it into a bowl and let it cool before feeding your baby.

Ingredients:

• 30g of salmon
• 20g of green beans
• Rice porridge with a ratio of 1 rice : 5 water
• 10ml of cooking oil
• 10g of onion
• 10g of green onions

Instructions:

• Rinse the rice and cook it into porridge using a 1:5 rice-to-water ratio.
• Grind the green beans into a fine paste for faster cooking, then add them to the porridge.
• Rinse the salmon, remove the fishy odor as instructed above, drain it, and cut it into small pieces suitable for the baby's eating ability.
• Peel and clean the onion, then sauté it in oil. Add the salmon and fry it, breaking it into small pieces with a spoon as salmon is soft.
• Add the sautéed salmon to the porridge, and season it with a bit of fish sauce and cooking oil.
• Chop the green onions and add them to the porridge. Turn off the heat and serve the porridge in a bowl for your baby to enjoy.