Feta-topped salmon

Amazing, amazing, amazing. (although not so pretty) I used the best salmon I could find, labeled "Salma", and that is SO good. Most people probably eat it raw, but since I'm wary of fishy-tasting fish.. I figured it'd be great to cook with as well.

You can add in all sorts of things for the topping. I just went with what I had. 

Feta-topped salmon

serves 4

4 portions of boneless, skinless salmon fillet- about 600 g

200 ml crème fraîche

150 g feta cheese

1-2 tbsp capers

4 sundried tomatoes

2 scallions

black pepper

Finely chop the capers, tomatoes and scallions. Mix with the cheese and crème fraîche, and season with black pepper. No need for salt. 

Place the salmon in an oven-proof dish (they should fit quite snugly) and cover with the topping. Bake at 200°C for 15-20 minutes. (Depending on how well-cooked you like your salmon, you could probably take it out even quicker, but I prefer mine to be pretty well done...) 

Cod with Vermouth

Honestly, I'm not sure how to sell you on this recipe. It's not photo-genic. And it doesn't sound very exciting. It is, however, pretty good. And I really need to expand my fish recipes - Titus happens to love fish and therefor I really want to cook it at least once a week. So, any ideas for quick, preferably healthy and not too fish-y fish dinners? Do tell!

Cod with Vermouth
serves 3-4

400 g frozen cod, semi-thawed (other firm white fish is ok)
2 tbsp vermouth
1 tbsp butter
1 tbsp olive oil
salt, pepper

Slice the fish in cm-thick slices (about 1/2 inch). Place in a small oven proof dish and drizzle with olive oil, vermouth and a few pats of butter. Season with salt and pepper.

Bake at 175°C for 15-20 minuter. We served this with a vegetable risotto, but boiled potatoes and a good veggie side dish would be nice as well.

Recipe in Swedish:
Vermouth-torsk

Salmon, Spinach & Zucchini Pasta

I haven't forgotten about my Wednesday links - they just have sort of slipped for a little while. I'll get back to them though - promise! Maybe not on Wednesdays though... what's a better day? Friday? Saturday? I keep thinking I should work out some kind of schedule for posting, but I never get around to it.

Oh well. On to the food. How about a quick weeknight pasta? We eat much less pasta now that Titus is eating with us - he just doesn't like it. Or at least he hasn't up until very recently, he seems to be starting to at least tolerate it which makes things easier for us. Because pasta is, let's face it, easy.

Salmon, Spinach & Zucchini Pasta
Serves 2-3

200 g pasta
300 g salmon, in 2 cm dice
1/2 zucchini, sliced into thin half-moons
250 g spinach (frozen and thawed is fine)
1/2 leek, thinly sliced
2 garlic cloves, minced
2 tbsp cream cheese
200 ml cream (use a bit less if you'd like)
salt, pepper
pinch of nutmeg
olive oil

Boil the pasta according to the instructions.

Meanwhile, make the sauce. Heat a little oil, and fry the leeks, zucchini and garlic for a few minutes. Set aside. Heat some more oil and fry the salmon for a few minutes. Add the spinach, and the leek, zucchini and garlic from before. Season with salt, pepper and nutmeg.

Add cream cheese and cream, and let it cook for a few minutes. Finally, toss with the pasta and serve right away.

Recipe in Swedish:
Pasta med lax, spenat och zucchini

Lime Salmon with Tomatoes

I found a version of this dish at Angela's Lista, which is a charming Swedish blog written by a very charming Swedish woman. She's about to start up an extremely exciting venture: an ice cream factory! I wish she lived closer to me, but as soon as she's up and running, I'll have to go there for a visit. (Or really, to eat all the ice cream in sight.)

Oh, and the salmon is great, too. I promise.

Lime Salmon with Tomatoes
Serves 2

2 salmon pieces, skin- and boneless
100 ml crème fraiche
1 tbsp lime juice
6 cherry tomatoes
1/2 red onion

Place the salmon in a small oven proof dish. Mix the lime and crème fraiche and spread on top. Quarter the tomatoes, and thinly slice the onions. Top the salmon with the veggies.

Bake at 175°C for 15-20 minutes, until the salmon is cooked through.

Serve with anything really - we had barley, but rice or boiled potatoes would be great as well.

Recipe in Swedish:
Lime-lax med tomater