Salmon & Pumpkin Porridge

🎯 Difficulty: Easy

⏱️ Time: 45 minutes

🍽️ Servings: 2–3

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🧂 Ingredients

• Short-grain white rice: 1/2 cup (soaked for 30 minutes)
• Salmon fillet: 150g (skin removed, diced or minced)
• Pumpkin: 200g (peeled and cubed)
• Water or chicken/vegetable broth: 1 liter
• Fresh ginger: a few slices (to reduce fishy smell)
• Red onion or shallots: minced (optional)
• Spring onion: chopped (for garnish, optional)
• Salt & oil (or olive oil for children)

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👨‍🍳 Step-by-step Instructions

Step 1: Prepare the Ingredients

• Soak and rinse the rice.
• Dice or mince the salmon.
• Peel and cube the pumpkin.
• Slice the ginger, mince onions.

(Image shown: Ingredients prepared)

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Step 2: Cook the Rice & Pumpkin

• In a pot, bring water or broth to a boil.
• Add soaked rice and cook over low heat.
• After about 20 minutes, add the pumpkin cubes.
• Cook until both rice and pumpkin are soft.
• Use a spoon to gently mash some pumpkin into the porridge if desired.

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Step 3: Sauté the Salmon

• In a pan, heat a small amount of oil.
• Add minced onion and sauté until fragrant.
• Add the salmon and a pinch of salt, stir-fry until just cooked.
• This step helps enhance flavor and remove fishy taste.

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Step 4: Combine & Finish

• Add the cooked salmon into the porridge pot.
• Stir well and simmer for another 5 minutes.
• Taste and adjust salt if needed.
• Serve hot, topped with spring onions if using.

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💡 Tips

• Blend the porridge for a smoother texture (ideal for babies).
• A drizzle of olive oil adds healthy fat and flavor.
• Can substitute pumpkin with sweet potato or carrot.