Friday, May 12, 2006

Creamy Salmon with Lemon

This dish is originally called "Mörrumsgryta", and you find a lot of hits when you google, so I don't know who's the original author. It's appeared in many magazines. And for a good reason - this is really tasty stuff! And, it's very quick to make, perfect for a weeknight. I don't know about you, but I'm always looking for more fish recipes to add to our routine, and this one is definitely one of them.

I've made some smaller changes to the recipe - for instance, the original has dill. Not a fave with us, so I skipped that.

Creamy Salmon with Lemon
serves 2

300 g salmon fillet, in approx 1 cm cubes. (1/2 inch or so)
1 small onion, diced
1 carrot, coarsely grated
peel of 1 lemon, finely grated
200 ml water
1/2 tbsp concentrated vegetable stock (or 1/2 cube)
1 tbsp white wine vinegar
100 ml cream (full fat or a lighter alternative is fine)
1 tbsp corn starch mixed with 2 tbsp cold water
salt, white pepper to taste

Melt the butter in a large pot. Gently fry the onion, lemon peel and grated carrot for a few minutes. Add water, stock, vinegar and cream, and bring to a boil. Let it cook for five minutes, then add the cornstarch mixed with water. Season with salt and white pepper.

Add the salmon cubes gently, and stir. Let cook on low heat for five minutes or until the salmon is done.

Serve with rice, boiled potatoes, or like we did, with riced potatoes.



Anonymous said...

Spanish Chicken:

4 Chicken Breasts (with no skin and no bones)

60ml Olive Oil

2 Cloves Garlic – Remove the husk and cut into slices

1 Yellow Onion (medium size) – Chopped into small pieces

1 Red Bell Pepper (Orange also works)

2g Red Pepper Flakes (very spicy)

250ml Chicken Broth

2 Tomatoes Sliced (large)

120ml Dry Sherry

Warm the oil in a skillet.

Add the garlic and sauté until brown, 3-4 minutes on each side.

Remove the garlic and discard. (Only used to flavor the oil)

Add the chicken pieces and sauté turning as they become brown, 3-4 minutes each on side.

Remove chicken from pan and set aside.

Add the onion and bell pepper and sauté until soft, 4-5 minutes.

Mix in the red pepper flakes.

Add half of the chicken broth and bring to boil over high heat.

Scrape the bottom of the pan by stirring to dislodge any browned bits; boil 2-3 minutes.

Add the rest of the chicken broth.

Reduce heat to a simmer, add the tomatoes, and cook for 5 minutes.

Return the chicken to the pan and stir in the sherry.

Cover and simmer for 30-40 minutes.

Serve it with rice. It’s very tasty! :)

Deetsa said...

Sounds delish, Anne. I love salmon, I love lemon. Pity you don't like dill but to each their own, right? I assume you use Atlantic salmon for this? In my experience, it is much milder than the Pacific salmon I can get here.

Pille said...

This sounds like something that I would like - with loads of dill though:)
Have a nice weekend!

Dianka said...

I am really enjoying your blog. This recipe sounds so creamy and light at the same time, yum!


Anonymous said...

Hi Anne,

that looks so tasty and the color of the dish is so lovely.

I'm truly amazed that you are finding time to cook and blog even with your impending move. You are amazing!

Butchie said...

You are killing me! I don't even like salmon, but I'm hungry now. I think you are just a really good photagrapher. Drop me a line if you want any american recipes.

Butchie said...


Pomme Pomme said...

Thank you for this fine recipe! I have made it at Christmas Eve, because we have a three months old daughter, so I wanted to make something quick and fine. It was really great.

alena said...

Hi Anne,

I just wanted to let you know that I cooked this tonight and it was wonderful. I made just a few changes to suit our tastes: cooked salmon separately, added dill and fresh horseradish. We ate it with rice and broiled asparagus.

Thank you so much for the recipe! We love Swedish food.