This quick and tasty dish combines two simple dishes, that can be served on their own, into one. Continue reading
While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless. Continue reading
Coming back from a vacation is harder than I thought… So I will once again use the option of re-blogging a post from the beginning of the blog. See you next week with new posts. :)
I have created this dish for my book, which is all about quick and easy meals. The dish here has an added bonus – you can prepare it in advance and bake just before serving.
In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, the breadcrumbs add a nice crunch and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine.
* The portion size in the photos is small, as I was preparing the dish for a buffet dinner. You can do the same, or use 5 larger portions to serve as a main course.
* To prepare in advance: spread the fish with…
View original post 239 more words
I find salmon and Asian flavorings to be a great match, and here is a dish that demonstrates this. The same goes for eggplant, and the combination of both created a quick, tasty and light dinner. However, you can choose to serve each part of the dish on its own. Another option is to serve the dish with white rice or Soba noodles.
I have created this dish for my book, which is all about quick and easy meals. This dish here has an added bonus – you can prepare it in advance and bake just before serving. Continue reading