200°C · 20-30 minAllergens
Lactose
Noten
VisSwedish Grilled Salmon
I first marinate this fresh salmon fillet with fresh dill, juniper berries, and fennel seeds. Then, I grill the salmon briefly skin-side down, ensuring the fish retains its lovely texture and flavour. I serve it with new potatoes in their skins, flavoured with clarified butter, roasted almonds, and fresh dill: a particularly delicious combination! I sauté cavolo nero with a knob of butter until tender and then mix it with sweet roasted heritage carrots and parsnips. The sour cream with chives completes the dish perfectly. Get your finest plate ready!
Fresh salmon fillet, cavolo nero, parsnip, carrot, new potatoes in their skins, fresh chives, dill and thyme, juniper berries, caraway seeds, spicy smoked paprika powder, fennel seeds, flaked almonds, sour cream, light brown sugar, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, noten, vis.
Microwave
1 person: remove the salmon from the dish and set aside. Heat the new potatoes and vegetables loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Then add the salmon, cover, and heat everything for another 1-2 minutes. Serve with the sour cream (cold).
Oven — 200°C, 20-30 minMarleen's choice
1 person: remove the salmon from the dish and set aside. Heat the new potatoes and vegetables covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 20 minutes (2 or more persons). Then add the salmon, cover, and heat everything for another 5-10 minutes. Serve with the sour cream (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.