Tag: salmon

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Sweet Banana Chili Peppers Stuffed with Salmon

Ingredients (2 servings):

  • 8-10 sweet banana chili peppers, I had red and orange ones
  • 200 g salmon filet
  • 1 egg
  • 5 garlic cloves
  • a bunch of thin green onions
  • a bunch of parsley leaves
  • 1 small red hot chili pepper
  • coarse salt to taste
  • 1 lime

Preparation method:

  1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
  2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
  3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
  4. Slice thinly the green onions.
  5. Slice thinly the red hot chili pepper.
  6. Chop the garlic cloves.
  7. Chop the parsley leaves.
  8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
  9. Mix them together gently.
  10. Using a teaspoon fill carefully the hollow sweet banana chilies.
  11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
  12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
  13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

Salmon Marinated in Strawberry Vodka with Bergamot Preserve – Recipe

 

Ingredients (2 servings):

  • 2 salmon fillets with skin
  • 100 ml vodka
  • 1 teaspoon grated lemon zest
  • 100 ml chunky bergamot preserve
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

 

Preparation method:

  1. Place salmon fillets in a bowl with their skin-side down, pour the vodka over.
  2. Sprinkle the fillets with the lemon zest, salt and pepper.
  3. Heat the oil in a frying pan and fry the salmon pieces 5 minutes on the skin side and 1 minute on the other side.
  4. Flip them again on the skin side, baste the salmon tops with bergamot preserve, add the vodka marinade to the pan. Turn heat to high and cook for about a minute until the vodka has evaporated.
  5. Serve with Mexican rice.