Sweet • Sour • Savory

Food blog on scandinavian style food done right.

salmon

Baked Salmon with Sweet Mustard Sauce

Dinner, Fish & seafoodTove Balle-PedersenComment
Baked Salmon with Sweet Mustard Sauce

Baked Salmon with Sweet Mustard Sauce

This is the best salmon ever. I know I've stated this before about a similar salmon recipe, but from now on, THIS is the way to cook salmon, no more adding any wine to the dish while baking!!

Normally I would serve a hollandaise, avocado hollandaise or a cold creme fraiche dressing with fresh dill with baked salmon. But this sweet mustard sauce was really good and paired really well with the salmon and spinach.

Serves 2-4

Ingredients:

Salmon:

  • 2-3 portion-sized salmon, bones and skin removed
  • ½ lemon, the juice from
  • 1 teaspoon lemon pepper 
  • ½ teaspoon olive oil, for greasing the baking dish

Sauce:

  • 120 ml (½ cup) heavy whipping cream
  • 120 ml (½ cup) Ravigotte sauce, or a sweet mustard sauce
  • 40 g soft cream cheese, as a thickener 
  • salt & pepper to taste

Directions:

Salmon:

Pre-heat the oven to 400℉ (200℃).

Place the salmon in the greased baking dish, drizzle with lemon juice, and sprinkle with lemon pepper. 

Bake the salmon for 12-18 minutes, until the salmon flakes easy with a fork. 

Sauce:

Mix cream cheese with cream and ravigotte sauce in a sauce pan, while heating. Season with salt and pepper.

Serve the salmon with boiled potatoes and a sautéed spinach and the mustard sauce.

Enjoy!

 

 

Salmon Burger

Dinner, Fish & seafoodTove Balle-PedersenComment
Salmon Burger

Salmon Burger

A lighter and more summerly take on a regular burger. 

Normally when I think burger, I think of a bun with a beef patty, but of cause there are many other possibilities. This combination is perfect for a summer-night dinner.

Serves 4-5

Ingredients:

Salmon patty:

  • 500 g (about 1 pound) fresh salmon
  • 1 egg
  • ½ jalapeño, minced
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • ½ lime, the juice from
  • 1½ dl (½ cup) panko breadcrumbs 
  • ½ teaspoon salt

Guacamole:

  • 3 avocados, pitted, peeled, and diced
  • 1 jalapeño, finely diced
  • 1-2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 lime, the juice from
  • 1 handful fresh coriander, chopped
  • salt to taste

And:

Directions:

Guacamole:

In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic, and cumin together. Season to taste with salt. The more you mix, the creamier and less chunky the guacamole get.

Salmon patties:

Remove skin and bones from the salmon. Chop the salmon with a knife, so you get a chunky paste. Add salmon and the rest of the ingredients to a bowl mix it well. 

Form 4-5 patties, and place them on squares of parchment paper. This will make it easier to transfer to the grill.

Heat you grill or grill pan, and grease it with some olive oil. Cook the patties for about 4 minutes on each side. 

Toast the hamburger buns. 

Place arugula on the bottom of the burger bun, place the patty with a big tablespoon guacamole and onion rings on top. 

Enjoy!

Salmon with Brown Sugar and Mustard Glaze

Dinner, Fish & seafoodTove Balle-PedersenComment

I know the picture isn't perfect, but the taste is so so good. My brother was the one that told me about this mustard glazed salmon. In my mind this glaze is used to glaze a ham. And the caramelized pearl onions is a traditional side for roast beef. But as it turned out, the glaze worked perfect with the salmon. It added a mild smokey flavor to the juicy salmon. This dish will be on our meal plan in the near future again. Especially because I plan to add more fish to the table this year, and salmon being my husbands favorite fish. 

Serves 2-3

Ingredients:

  • 3 pieces salmon, or 1 larger piece
  • 2 tablespoons dijon mustard
  • 1 teaspoon grainy mustard (I used Maille Old style whole grain dijon mustard)
  • 5 tablespoons brown sugar
  • 200 g (about half a bag) frozen pearl onions

Directions:

Preheat the oven to 400℉ (200℃).

Brush an ovenproof dish with oil, and set aside.

Remove skin and bones from the salmon. Place it in the ovenproof dish, skin-side down. 

Mix mustards and sugar till you have a paste, this will be the glaze. Brush the salmon with the glaze. Place the pearl onions all around the salmon and pour the rest of the glaze over the onions. Bake the salmon for 20-30 minutes until its done, and the glaze is somewhat caramelized. Serve the salmon with boiled potatoes and creamed spinach.

Enjoy!

Salmon in Red Wine Sauce

Dinner, Fish & seafoodTove Balle-PedersenComment
Salmon in Red Wine Sauce

Salmon in Red Wine Sauce

I had this dish at my best friends house, when we both lived back home in Denmark. Whenever I make this I can't help thinking about her cozy home, and her sweet sweet family. I really miss my Danish friend, that I grew up with and her family. I miss living an hour apart from her. Being there for each other whenever we needed each other. Even though we both live in the US, Texas feels like a world away from California. Love you M.

Normally you would use white wine with fish, but the salmon really pairs well with red wine too. I love making this for smaller dinner parties. It is fairly quick to make, and brings on bold flavors, and pairs perfectly with a couple of bottles of good red wine

Serves 4.

Ingredients:

  • 4 salmon pieces, serving size, skin and bones removed
  • ½ yellow onion, finely chopped
  • 300 g mushrooms, quartered
  • 1 fish stock cube, or a good splash of concentrated fish stock
  • 500 ml red wine, the better the wine, the better the sauce
  • salt and pepper to taste
  • corn starch dissolved in cold water to thicken the sauce

Directions:

Put onions, mushrooms and fish stock, in a large sauté pan and place the salmon pieces on top. Pour in the red wine, so it almost covers the salmon. Put a lid on the pan and bring the liquid to a boil. Turn down the heat and bring it to a slow simmer. Let it simmer for about 8-10 minutes until the fish is done, and has turned opaque pink. Be careful not to overcook the salmon.

Remove the salmon with a slotted spoon, careful not to brake the fish. Let the liquid come to a boil again and thicken the sauce with some corn starch dissolved in a little cold water. 

Serve the salmon with sautéed spinach and rice.  

Enjoy!