1 Cutting board, 1 Large knife, 1 Peeler, 1 Measuring cups, 1 Small pot, 1 Tweezers, 1 Wooden spoon, 1 Tablespoon, 1 Immersion blender, 1 Paper towel
1 Rinse cabbage, pat dry and cut into thin strips.
2 Scrub potato and cut into 1 cm (approximately 1/2-inch) cubes.
3 In a small pot, bring 90 ml (approximately 1/3 cup) water to a boil. Add cabbage and potato, cover and cook over medium heat until tender, about 10 minutes.
4 Meanwhile, examine salmon fillet thoroughly and remove any bones with tweezers.
5 Rinse salmon, pat dry and cut into small pieces. Add enough apple juice to porridge to achieve desired consistency. Add salmon and vegetables and let simmer until fish is cooked through and vegetables are tender, 3-4 minutes.
6 Stir in the oil and puree with an immersion blender. Feed 1 serving immediately. Freeze the rest in single-serve portions.