Hickory BBQ salmon with Horseradish infused vegetables

This spring has been crazy hectic but yet full of fun and excitements but one thing that has been suffering is how I eat. I normally don’t eat anything with sugar or any vegetables that grows from under ground. The thing is that with all the guest we have had I have indulged in Swedish chocolate, homemade cinnamon rolls and much more that my body don’t do so well with (nor my weight). Anyhow now it’s time to clean up and get back on track so tonight I made an amazing salmon on the grill that for sure will enjoy more than once this summer.

rora

 Before I got started I soaked the hickory smoked wood chips in water and started the grill and was letting the chips get real hot so they would emit as much flavor as possible.

 

1 pound of salmon

salt and lemon pepper

 

Vegetables

Asparagus

Zucchini

Red onion

Red bell pepper

 

1 tablespoon of horseradish

2-3 tablespoons of butter.

tray grill

 

Chop up the vegetables and melt the butter together with the horseradish and mix in a little salt and pepper. Brush the vegetables with the mix and grill together with the salmon.

 

Shrimp and fish roe farrago

1/2-1 cup of sour cream

1 crushed garlic clove

Dill

Fish Roe (I get this at my local sushi joint)

10-15 Shrimps

1 Red chili

Salt and white pepper

 

Mix all the ingredients together and let it “rest” in the fridge for half hour to an hour…Enjoy

plate 1

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Teriyaki salmon and Asian Ceviche

Yesterday was Knuts “end of the year” hockey party, the kids vs. the parents and as much I wanted to go I knew it was not happening as we were expecting dinner guests. So Knut and Freddie went along bringing their skates and stick and I told them to get home at 6.30 because I was taught a good host should be home when the guests arrive. I know sometimes its hard to leave a good party so I thought I give Freddie a call and sure enough he is not picking up. I call again and get straight to voicemail so after some angry faced texts messages the two of them rocks up 15 minutes after Laura and her family arrived. I am not the one to hold grudges so after a peck on the cheek we were good to enjoy the Asian Ceviche before we got to the Teriyaki salmon served with a pinot noir… but most of all, enjoying the company of very good friends.

Teriyaki Salmon

  • 1 lb. salmon filet
  • ¼ cup soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. toasted sesame oil
  • 1 inch fresh ginger
  • 1 clove minced garlic
  • 2 Tbsp. agave nectar
  • 2 Tbsp. white wine vinegar
  • ¼ cup mayonnaise
  • 2 Tbsp. sriracha hot sauce
  1. Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, nectar, white wine vinegar.
  2. Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
  3. Grill it but make sure not to over cook it.
  4. In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
  5. I served this with oven garlic roasted vegetables.

teriyaki lax

Asian Ceviche

  • Prawns
  • 1 Mango
  • 1 avocado
  • red Onion
  • 1 lime
  • Chiliflakes
  • 1 tablespoon sesame oil
  • cilantro
  1. Chop mango, avocado and onion and mix together with the prawns.
  2. Squeeze the lime juice and blend together with sesame oil, chili and cilantro and keep cool until serving.

asian ceviche

 

Oven baked Salmon and Warm Spinach Salad with a Lemon Vinaigrette

I mentioned earlier today that I am (almost) going back to where I started three months ago as I have had some very delicious weekends back in March. When I say almost I don’t think I will eat as much protein as I did the fist few weeks but I will sure focus on having a lot of protein on my plate. So this evening I decided to cook a two pound piece of salmon!

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Oven baked Salmon

2 lbs./1kg Salmon

Lemon Pepper

Salt

White Wine Vinegar

Water

Vinaigrette  

The zest from 1 Lemon

Lemon Juice (from the lemon)

1 Tablespoon Mayonnaise

1 Teaspoon Dijon Mustard

4 Tablespoons Olive Oil

Sprinkle of Garlic Powder

Salt and Pepper

Spinach Salad

Broccoli

Yellow Squash

Brussel Sprouts

Red Bell Pepper

Spinach

Pine nuts

Olive Oil

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How to: Rinse the salmon in cold water and place it in an oven proof dish. Sprinkle white wine vinegar and add some water, I do this so the dish wont go dry. Sprinkle salt and pepper and place it in the oven for 20 minutes 400F/200C.

Chop the vegetables and place them on another oven proof dish and roast the together with the salmon till they have a nice browning to them.

Zest the lemon and squeeze out the lemon juice, mix the rest of the ingredients and sprinkle the vinaigrette over the salad as well as over the salmon because it is truly delicious!

 

 

 

Swedish Creamy Dill Prawns with Caviar and Salmon Burgers…or simply Skagenröra!

I always try to plan roughly what I am cooking when I go grocery shopping so I actually had in mind to make salmon burgers sometime this week or crabby patties as the kids like to call them :). Who ever read my post from yesterday maybe realized I made wasabi aioli for the entire state of Illinois so I had a little leftover for this evening. Wrapping my head around what to do with it I thought I make a simple “skagenröra” and if you ask any person from Sweden they would say it is a classic!

LC laxburg

Salmon Burgers

700 grams/ 1.5 lbs., Salmon

1 Egg

1 tablespoon Dijon Mustard

1 tablespoon dried Dill

Salt and Lemon pepper

Splash of Lemon Juice

Spinach

Tomato

Swedish Creamy Dill Prawns with Caviar – Skagenröra

1 deciliter – ½ cup Aioli

1 deciliter – ½ Sour Cream (I left this out as I am lactose free at the moment)

150 grams / 5 oz. Prawns

2 tablespoons Chopped Red Onion

1 tablespoon fresh Dill

1 tablespoon Lemon Juice

Salt and Pepper

Caviar (I got mine from IKEA foods but you can also find it where they sell sushi)

laxpatties

How to: If you not already have the aioli here is the recipe for it https://mrsmalin.com/2013/02/19/smoked-salmon-and-shrimps-with-a-warm-brussels-sprout-salad-and-wasabi-aioli/. If you not lactose free I would recommend adding the sour cream. Chop the prawns, red onion and the dill and mix it into the aioli and season with salt, pepper and the lemon juice and store it in the refrigerator.

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Mince the salmon in a kitchen mixer and add the rest of the ingredients (not spinach and tomato) and from patties fry them in a frying pan or grill them (I can’t wait for the winter to be over). Serve the Salmon burgers on a bed of spinach, a slice of tomato and “skagenröra” and garnish with the Caviar. The rest of the family also got their buns :).

laxburgare

Oven baked Salmon with a nutty crust

I love cooking salmon in the oven because it is so fresh and easy to make especially on a very slow-moving Sunday.

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500 grams/1 lbs. Salmon

1 Lemon juice

Olive Oil

Water

Lemon Pepper and Salt

Crust

2 tablespoons cashew nuts

2 tablespoons Almonds

2 tablespoons Coconut flakes (unsweetened)

Fresh Chopped Chives

Fresh Chopped Parsley

Fresh Chopped Dill

1 Garlic clove minced

1 Lemon zest

Salt and Pepper

How To: Start by chopping the cashew, almonds in the mixer but be careful so you don’t mix for to long as you would still like to keep the texture. Add the coconut flakes and roast it for a minute in a frying pan.  Mix the herbs, lemon, garlic and salt and pepper with the “nut mix”.

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Rinse off the Salmon and rub in a splash of Olive Oil add water in an ovenproof dish, I like to have a bit of water just so the fish doesn’t dry out.  Sprinkle salt and lemon pepper on top of the salmon and squeeze lemon juice over the salmon and then add the crust on top. Put the fish in the oven for around 20 minutes at 400 F/ 200 C. I served the salmon with roasted white Asparagus with lemon juice, olive oil and salt.

 

Salmon with Coconut Crumb

Today the lovely Elise and little Filippa came over for lunch. Elise is an awesome photographer and she is helping me to take some pictures for the blog.

She actually offered to make lunch but I told her I am very fussy at the moment with what I am eating so I think she got cold feet so I ended up decided what we were eating and we made it together!

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500 grams/1 lbs. Salmon

1 deciliter/ ½ cup Fresh chopped Parsley

1 Lemon zest

1 chopped Garlic

Olive Oil

Dijon Mustard

1 deciliter/ ½ cup coconut flakes (un-sweeten)

Salt and pepper

Lemon pepper

How to: Mix parsley, garlic, lemon zest, coconut flakes and salt and pepper in a bowl.

crumb

Rub the salmon in some olive oil and place it in an ovenproof pan. Season the salmon with salt and lemon pepper, coat the salmon with Dijon mustard and sprinkle the coconut crumbs on top. Place the salmon in the oven for 20 minutes 200c/400F. I served the salmon with asparagus that I roasted in the oven for 10-15 minutes and lemon wedges.

laxoch sparris

Ginger marinated salmon wok with prawns.

I met Laura three years ago when Knut and her oldest went to kindergarten together and ever since we have been very good friends and so have our the kids. As we no longer belong to the same school district the kids don’t get to hang as often anymore but we try to get together so the kids to play and for us to chat over a glass of wine…or a cup of tea these days! So this evening she and the boys came over for dinner and I thought I let her try one of the low carb recipes…

ginger salmon

500 grams/1 lbs. salmon

150 grams/5 oz. cooked and peeled prawns

2 scallions

100 grams/3.5 oz. chopped mushrooms

10 cocktail tomatoes cut in half

Chopped spinach

Marinade

1 tablespoon grated ginger

1 tablespoon soy sauce (gluten-free)

½ lemon juice

1 tablespoon olive oil

1 tablespoon fish sauce

Salt and pepper

Noodles

Chopped cabbage

Soy sauce (gluten-free)

Salt and chili pepper

How to: Start with chopping the salmon in small squares and marinate them in a plastic bag. Fry the mushrooms, scallions and tomatoes till they are soft and put them to the side.

Fry the cabbage and mix in the soy sauce and salt and chili till the cabbage is soft and put it to the side. Fry the salmon in a very hot frying pan till it has a nice browning to them, but not to long so they get dry. Wok the “noodles” and the vegetable together with the prawns and the spinach until the prawns are warm. Serve the noodles with the salmon on top and garnish with a slice of lemon.