Marinated Salmon

Marinated Salmon

I wanted to try a new way to make my salmon. We love salmon in my house, and we have it frequently, and I needed a new easy recipe. I found a picture on Pinterest where they used soy and brown sugar, witch made me think of the marinade from my angry tacos, from where I got my inspiration.

Serves 2

Ingredients:

• 2 pieces salmon, serving size
• lemon pepper
• salt

Marinade:

• ⅓ cup (80 ml) soy sauce
• ⅓ cup (60 g) brown sugar
• ¼ cup (60 ml) warm water
• ⅓ cup (80 ml) grape seed oil
• grated ginger, to taste
• ½ jalapeño pepper
• 2 tablespoons chopped cilantro

Directions:

Marinade:

In a bowl, whisk the cilantro, brown sugar, oil, soy sauce, jalapeños, and coriander to blend well. Reserve ¼ cup of the marinade for dressing the slaw. Pour the rest of the marinade into a ziplock bag and place the salmon in the  marinade and turn to coat. Marinate for at least 20 minutes or up to 2 hours in refrigerator. 

Preheat stove grill for medium heat, and lightly oil grill grates. (I used a Le Creuset cast iron grill)

Place salmon on hot grill. Cook salmon for 4-6 minutes per side, or until the salmon flakes easily with a fork. Be careful not to overcook the salmon, nobody like a piece of dry fish.

Serve with an easy slaw a la this one.

The danish version:

Marineret Laks

Ingredienser:

• 2 stykker laks
• citronpeber
• salt

Marinade:

• 80 ml soyasauce
• 60 g brun farin
• 60 ml varmt vand
• 80 ml vindruekerne olie
• revet ingefær, alt efter smag
• ½ jalapeño 
• 2 tsk frisk koriander

Fremgangsmåde:

Marinaden:

Bland alle ingredienser i en skål, og rør indtil sukkeret er opløst. Hvis du laver en "coleslaw" så tag ½-¾ dl marinade fra til dressing. 

Kom marinaden i en frysepose, og kom laksen i. Lad fisken marinere i mindst 20 minutter, eller op til 2 timer i køleskabet.

Varm en grillpande op til den er godt varm. Pensel panden med lidt olie og steg laksen 4-6 minutter på hver side, eller indtil laksen ikke længere er gennemsigtige lyserød. Pas på med ikke at give laksen for meget, da den bliver kedelig når den er tør.

Server laksen med en hurtig “coleslaw" evt, den jeg bruger til Angry Tacos. (Kinakål, gulerod, forårsløg, jalapeño, frisk koriander og den ubrugte marinade som dressing)

Nutella Latte

Nutella Latte

This is a dangerous coffee, the sweet, salty, chocolaty coffee is a dessert in itself. It is a dessert coffee you don't have to go to the coffeehouse to get. If you can heat and froth your milk, and if you can make an espresso, you are good to go. No need to run out of your house to get your afternoon mocha fix.

Makes 1.

Ingredients:

• 2 shots of espresso
• ¾ cup (180 ml) milk (fat-free, whole milk or soy)
• 1-2 teaspoon Vanilla syrup (homemade* or store bought)
• 3 teaspoon Nutella (hazelnut spread)
• sprinkle of sea salt flakes

* Vanilla syrup:

• 1 cup (240 ml) water
• 1 cup (200 g) sugar
• ½ vanilla pod or 1 teaspoon vanilla paste

Directions:

* Vanilla syrup:

Heat the water with sugar and vanilla until the sugar is dissolved. Let the syrup cool down. This syrup will keep for 1-2 weeks in the refrigerator, stored in a clean container, rinsed with boiling water. 

Latte:

Make the espresso and stir in the syrup and Nutella. Heat and froth the milk and pour it in the cup on top of the espresso. Sprinkle with sea salt.

Enjoy.

Stjerneskud - Shooting Star

Stjerneskud - Shooting Star

Stjerneskud, or shooting star, is a classic Danish open-faced sandwich. The kind you would see at most lunch restaurants or cafés in Denmark. A stjerneskud is white bread, with a piece of fried and poached fish and cold-water shrimps.

Serves 2

Ingredients:

• 2 fried petrale sole filets 
• 2 poached petrale sole filets*
• a handful cold-water shrimps
• 6 aspagus (I used Reese asparagus spears)
• thousand Island dressing (homemade or store bought) 
• caviar (I used salmon roe)
• 1 lemon
• dill
• butter lettuce (I forgot to buy that)

* Poaching:

• white wine
• lemon juice
• salt
• white pepper

Directions:

* Poaching:

Preheat the oven to 400℉ (200℃).

Season the fillets with salt and white pepper. Roll up the filets and place them in an ovenproof dish with white wine and lemon juice. Cover the dish with aluminum foil. Poach the fish for 7-8 minutes. (If you poach the fish on the stove and start with barely simmering liquid, poach the fish for 5-6 minutes.)

Fry the fish and make the dressing.

Toast the bread. 

Arrange lettuce, fish fillets, dressing, shrimps, caviar, dill and place the slice of lemon on top.

Enjoy with a cold beer, cold white wine or a cold lemonade.

Rhubarb Lemonade

Rhubarb Lemonade

Rhubarb is the taste of late spring and summer in my world. I always buy rhubarb at the grocery store when they are in season. If I don’t have to use them right away, I wash and cut them up and freezes them, or I'll make rhubarb lemonade. 

Rhubarb lemonade is a refreshing drink on a hot summer day. The color is bright, pink and very girly. To make a grownup drink add an splash of vodka, tequila or sparkling wine.

Ingredients:

• 300 g rhubarb
• 225 g sugar
• ½ vanilla pod (or ½ teaspoon vanilla paste)
• 5 dl (1 pint) water 
• ½-1 lemon, the juice of

Directions:

Wash and cut the rhubarb into ¾ inch pieces.

Put the rhubarb, water, sugar lemon juice and vanilla pod in a large saucepan. Bring it to a boil, and let it simmer for 8-10 minutes. Remove pan from the heat, and let the liquid cool. Sift the liquid through a strainer into a clean bottle.  The rhubarb lemonade will keep for a few weeks in the refrigerator.

Serve the rhubarb lemonade ice cold.

Enjoy.

Fried Sole Filets

Fried Sole Filets

One of the best fish dishes in Denmark is a breaded plaice (or just dusted in rye flour), preferably fried up as a whole fish in butter. But it's not a dish you come by every day, we'll only if you are a Fisherman. I still remember my father coming home with the fish so fresh that they were still alive. He put the fish in the bathtub with water, and the fish were swimming.

Most Danes have had breaded filets of plaice on rye bread, served with remoulade (a sweet tartar sauce). Often the fish was frozen and already breaded. This is nothing like the fresh fish, but it's will do in a busy lifestyle. If we wanted a fancier dish, we had a "stjerneskud" (shooting star). A stjerneskud is a breaded fried and a poached plaice filet. Topped with mayonnaise, cold water shrimps and caviar of lumpfish-roe, either served on rye bread or some good white bread. 

I found that sole is a good substitute for plaice, so I was happy to have my childhood favorite fried fish with remoulade.

Serves 4

Ingredients:

• 4-6 sole filets
• all-purpose flour
• 1 egg beaten
• breadcrumbs, I used panko
• salt & pepper
• butter and oil for frying. 

Directions:

Add the salt and pepper to the flour. 

Dip the fish filets in:

1: all-purpose flour, shake off excess flour

2: egg, make sure the whole fish i covered, and let the excess drip of

3: breadcrumbs, again make sure the whole fish is covered, and shake the excess breadcrumbs of. 

This way the breading will stay on the fish. Otherwise it has a tendency to break apart when flipping the fish. 

Heat the skillet and add oil and butter. When the butter stops foaming, gently add the fish. Cook the fish for about 2-3 minutes on each side. 

Serve immediately on rye bread with remoulade and a lemon wedge. The fish can also be served with boiled potatoes and a white parsley sauce.