Rinse 40g jasmine rice and add to a small pot with 400ml water and ginger slices. Bring to a boil, then reduce to low heat. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice breaks down into thick, creamy congee. Remove the ginger slices.

While the congee cooks, place the salmon fillet and broccoli florets in a steamer. Steam for 8–10 minutes until the salmon is fully cooked (opaque through) and broccoli is very soft.

Run your fingers over the salmon and remove all pin bones. Flake the salmon into small, baby-safe pieces. Finely chop or gently mash the steamed broccoli.

Stir salmon and broccoli into the congee. For 10m, mash slightly for a smoother finish. For 12m+, leave small soft chunks for oral motor practice. Cool to a safe temperature and serve warm.