Wednesday, May 18, 2005

Nordic salmon

When i first got together with the bf and became interested in all things swedish, i found out that the most popular way to cook salmon in Sweden is plain, with nothing but salt. Preferably coarse grain salt, and nothing else, no spices or oil. It is truly the ├╝ber way to enjoy the salmon to the fullest. The swedes combine it with boiled potatoes and a sauce. It is very juicy and succulent! For a large piece of salmon it's enough to bake for about 20 to 30 minutes tops. You don't want to overcook, as it gets dry.
Now, another thing i tried a couple of nights ago was another variation which is also made with no oil, but lots of spices. I used four salmon fillets which i covered in dried dill, salt, pepper, chilli powder and sweet paprika. Those are placed in the oven at about 175 to 200 degrees centigrade and baked for about 20 to 30 minutes as well.
Ok now bear with me on this, this is a bit of a parenthesis, but this actually leads to a sauce. I have a little dish i usually make on its own as a pure vegetable dish, on the days when we want the flavour but we're not feeling the meat. Basically you take an eggplant, a red bell pepper, a green one, a large zucchini, a large tomato, and you slice them rather thickly, laying them in a baking tray. You sprinkle salt, sugar and a little bit of pepper over them and drizzle with olive oil and red balsamic vinegar. Next you put them in the oven at 175 to 200 degrees. You will see when they're ready, they will cook in the oil and become soft. Now, these are lovely on their own as a type of warm salad, as it were, but you can also use the juice from the tray to make a nice sauce.


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