Succulent Salmon Recipes
On almost every list of the top 10 healthiest foods, you're likely to find salmon - especially wild salmon - cited within the first two or three items. Most people (except for women who are pregnant or nursing, or young children - because of the fish's potential mercury content) can and should enjoy salmon once or twice a week, preferably choosing it (rather than fatty beef) as their major source of protein. Fortunately, there is almost an infinite variety of ways to enjoy this treasure of the sea. Here are a few of my favorites:
Fresh-caught local salmon steams itself to perfection when it's tucked along with a few nettle or spinach leaves in flaky puff pastry. Add an extra touch of elegance to this company dish by accompanying it with caviar cream sauce. If you've never cooked with nettles before, here's how to harvest and prepare them.More »
One of the things that one is almost always assured of finding in my cupboard is a can or two of salmon (even though we live in the Pacific Northwest, where I can pick up fresh fish within walking distance). Yet when deadlines hover or we're swamped with extracurricular events, it's nice to be able to whip up a nutritious homemade meal without a lot of effort. Pair this with a drizzle of colorful lemon-dill pesto sauce, and it almost even qualifies as gourmet.More »
Whoever said that Eggs Benedict always has to use Canadian bacon? Or tarragon? Crispy fried salmon cakes and a dilled white sauce provide a fresh accompaniment for the poached eggs in this Nordic take on a tried-and-true (also tired) classic; it's sure to be a hit with loved ones during those "breakfast for dinner" nights when you're tempted to jazz up the eggs and English muffins you found in the back of your refrigerator.More »
The most popular food in Scandinavia isn't gravlax or stuffed pork tenderloin or venison. It's (gasp) pizza – at least in restaurants (if you don't believe me, check out Scandinavian Travel Guide Terry Mapes' 10 Myths & Misconceptions About Scandinavia). Since I can't imagine a good Scandinavian dish that doesn't involved some sort of fish or seafood, I like to load our weekly pizza with common Nordic ingredients. A base of lemon-dill pesto supports shredded dill havarti cheese, smoked salmon, and caramelized red onions in a fish pizza so good you won't notice it's not Italian.More »
This Nordic smoked salmon quiche (in Swedish, I'd call it a dinkelpaj - "spelt pie") is just dandy! Fiddle-head ferns or (for those tame souls not into foraging) young asparagus tips can be substituted for the dandelion buds. If you pick a few tender dandelion leaves while you're gathering the buds, you'll be in great shape to prepare a fresh dandelion-potato salad as a tasty accompaniment to your quiche.
Please follow me as I explore the latest trends and developments in the exciting New Nordic Cooking Movement on Twitter~ Friend me and let's share favorite Scandinavian recipes and cooking tips on Facebook!More »
•Step by step: How to Prepare Gravlax
No smörgåsbord would be complete without one of Scandinavia’s most distinctive dishes, gravlax. Called gravet laks in Norway, gravad lax / laks in Sweden and Denmark, graflax in Iceland, and graavilohi or tuoresuolainen lohi in Finland, the name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level. This is a preserving method still used for preparing hákarl (“putrified shark”) in Iceland, for rakfisk (“rotten fish”) in Norway, and for surströmming (“soured herring”) in Sweden.But don’t be put off by the name or by the associations! Cold-cured with sugar, salt, and fresh dill, modern gravlax has a fresh, delicate flavor and is delicious served either as an elegant appetizer or as a topping for smørrebrød, open-faced sandwiches.More »
•Smoked Gravlax
Cold-cured gravlax takes on a new dimension when smoked for a few hours before serving.More »•Salmon and Nettles in Puff Pastry with Caviar Cream Sauce
Fresh-caught local salmon steams itself to perfection when it's tucked along with a few nettle or spinach leaves in flaky puff pastry. Add an extra touch of elegance to this company dish by accompanying it with caviar cream sauce. If you've never cooked with nettles before, here's how to harvest and prepare them.More »
•Salmon Patties with Horseradish Sauce
Freshly prepared horseradish sauce gives a zesty lift to these healthy salmon croquettes.More »•Salmon Loaf: "Cupboard Cookery" at its Finest
One of the things that one is almost always assured of finding in my cupboard is a can or two of salmon (even though we live in the Pacific Northwest, where I can pick up fresh fish within walking distance). Yet when deadlines hover or we're swamped with extracurricular events, it's nice to be able to whip up a nutritious homemade meal without a lot of effort. Pair this with a drizzle of colorful lemon-dill pesto sauce, and it almost even qualifies as gourmet.More »
•Salmon Chowder with Saffron
Just a small pinch of saffron imparts both flavor and color to this Nordic Salmon Chowder, teaming deliciously with salmon and shellfish to provide a quick and nourishing Autumn entree. Use powdered saffron, or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.More »
•Eric's Viking Chowder
Our son, Eric, loved this soup so much the first time that we threw it together (as always, with what we had on hand in the refrigerator and cupboard - salmon, mussels, and potatoes), that I decided to name it after him. That's the magic of cupboard cookery!More »•Smoked Salmon Cakes Benedict
Whoever said that Eggs Benedict always has to use Canadian bacon? Or tarragon? Crispy fried salmon cakes and a dilled white sauce provide a fresh accompaniment for the poached eggs in this Nordic take on a tried-and-true (also tired) classic; it's sure to be a hit with loved ones during those "breakfast for dinner" nights when you're tempted to jazz up the eggs and English muffins you found in the back of your refrigerator.More »
•Smoked Salmon and Seafood Smorgastarta
Smoked salmon, ripe avocado, and piles of tiny baby shrimp contribute to the flavor and the beauty of this seafood smörgåstårta.More »
•Smoked Salmon Pizza
The most popular food in Scandinavia isn't gravlax or stuffed pork tenderloin or venison. It's (gasp) pizza – at least in restaurants (if you don't believe me, check out Scandinavian Travel Guide Terry Mapes' 10 Myths & Misconceptions About Scandinavia). Since I can't imagine a good Scandinavian dish that doesn't involved some sort of fish or seafood, I like to load our weekly pizza with common Nordic ingredients. A base of lemon-dill pesto supports shredded dill havarti cheese, smoked salmon, and caramelized red onions in a fish pizza so good you won't notice it's not Italian.More »
•Smoked Salmon Quiche with Dandelion Buds
This Nordic smoked salmon quiche (in Swedish, I'd call it a dinkelpaj - "spelt pie") is just dandy! Fiddle-head ferns or (for those tame souls not into foraging) young asparagus tips can be substituted for the dandelion buds. If you pick a few tender dandelion leaves while you're gathering the buds, you'll be in great shape to prepare a fresh dandelion-potato salad as a tasty accompaniment to your quiche.
Please follow me as I explore the latest trends and developments in the exciting New Nordic Cooking Movement on Twitter~ Friend me and let's share favorite Scandinavian recipes and cooking tips on Facebook!More »
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