Tropical Jerk Salmon

Tropical Jerk Salmon

Salmon is an oily fish rich in Omega-3 fatty acids, vitamin B12, vitamin D and protein.
So getting some yummy salmon into your little one’s diet is a must! The juicy pineapple is also rich in vitamin C and adds a mild sweetness to the dish - it’s a winner!


  • 1 tsp olive oil
  • 1⁄4 tsp Baby Spice Kitchen Caribbean blend 1⁄4 tsp minced ginger
  • 1⁄4 tsp minced garlic
  • 20g tinned pineapple, drained and crushed 1⁄2 dried apricot, roughly chopped
  • 1 x 110g boneless salmon fillet


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Place the oil, Baby Spice Kitchen Caribbean blend, ginger, garlic, pineapple and apricot in a food processor or blender and blend until smooth.
  3. Spread the marinade over the salmon fillet and place the fillet on a long piece of foil. Create a foil parcel by lifting the edges of the foil upwards to the middle to create a point and fold the top edge. Then fold the sides to seal the edges.You want to do this to keep the steam inside the parcel.
  4. Place the foil parcel on a baking tray and place the tray on the middle shelf of the oven to cook for 15–18 minutes, until flaky and tender.
  5. Remove from the oven and allow to stand for a few minutes, then unwrap the parcel and allow the salmon to cool.
  6. Serve to baby in small mashed, bite-size chunks, ensuring you have removed the skin.
  7. For babies with larger appetites, or for toddlers, serve alongside basmati rice and freshly steamed peas.

Recipe by Zainab Jagot Ahmed