Swedish 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 braise the kale 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, kale, 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.

MicrowaveMarleen's choice

1 person: remove the salmon from the dish and set aside. Heat the new potatoes and vegetables loosely covered for 2-3 minutes. Then add the salmon, cover, and heat everything for another 1-2 minutes. Serve with the sour cream (cold).

Oven — 200°C, 15-20 min

These containers cannot go in the oven, transfer to an ovenproof dish. Keep the salmon separate. Heat the new potatoes and vegetables covered with an ovenproof plate or aluminium foil for 10 minutes. Then add the salmon, cover, and heat everything for another 5-10 minutes. Serve with the sour cream (cold).

Energy156,17 kcal

Protein7,35 g

Fat7,84 g

of which saturated1,93 g

Carbohydrates12,19 g

Dietary fibre2,26 g

Salt0,21 g

Average weight: 540 g