saras herb salmon

Sara’s raisin salmon

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Salmon is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Various species of salmon display anadromous life strategies while others display freshwater resident life strategies. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively produced in aquaculture in many parts of the world.

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[column type=”one-half” last=”true” ]Anna will write here shortly….!
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Ingredients

  • Salmon, ideally a whole side
  • Onion (1 per serving)
  • Garlic (1 clove per serving)
  • Sea salt
  • Freshly ground black pepper
  • Cayenne pepper
  • Coriander powder
  • Curry powder
  • Dried herbs (if desired)
  • Raisins (half to one cup per serving)

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Method

1. Fry the onion until it is golden / rust colour. (approx. 1 onion per serving)

2. Add the garlic – 1 clove per serving then add the spices – salt, black pepper, cayenne pepper, coriander powder, curry powder, dried herbs if desired. Fry the spices on a low heat until the aromas are coming out.

3. Add the raisins from half to 1 cup per serving depending on flavour. – Remove the pan from the heat for a few minutes after you add the raisons (they burn easily)

4. Salt the salmon and put in the oven until the surface becomes easy white body (does not take more than about 5-7 minutes)
Remove the salmon and spread with filling in thick and place in the oven at about 200 C (temp does not matter as long as you have an eye). You should take out the fish when it is still very juicy and absolutely not dry! (After about 20 minutes maybe 30 minutes) If you then leave it outside the oven for 5 minutes before serving so it becomes cooked through by its own heat.
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teriyaki-salmon-noodle

Teriyaki Salmon Noodle

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Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

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[column type=”one-half” last=”true” ]The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

The follow dish makes good use of the great flavor coming from teriyaki…
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Ingredients

  • 4 laxfiléer
  • 4 spring onions
  • 1-2 garlic cloves
  • teriyaki sauce
  • sesome oil
  • sesome seeds
  • 1 green pepper
  • cashew nuts
  • mushroms
  • 1-2 carrots
  • dried harbanero, salt & peppar
  • noodles

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Method

1. Marinate the salmon in teriyaki sauce for some hours, before placing in the oven for 40 mins basting several times.

2. Chop the spring onion, mushrooms, carrot and green pepper in thin stripes and stir fry with crushed garlic and some (dreid) chopped harbaero. Start the frying process on a high heat and as the vegetables begin to show signs of cooking turn down and add some teriyaki sauce and sesame seed oil. Fry for a while stirring regularly until the teriyaki caramelizes on the vegetables.

3. Boil and drain the noodles minutes before the salmon is ready and add to the teriyaki caramelized vegetables and stir fry lightly, adding more teriyaki sauce and sesame seed oil if necessary. Once the noodles and vegetables have mixed evenly with the teriyaki serve onto a plate with the salmon and garnish with cashew nuts and sesame seeds.

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Inlagd sill

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Det här är ett grundrecept för inläggning av sill och är en klassisk sill som passar de flesta i smaken. Vi gör den både till jul, påsk och midsommar.
Tid: ca 20 min
Hållbarhet: Upp till en vecka
Antal portioner: ca 4

Ingredienser

4 filéer salt sill (ca 300g)
1 liten rödlök
1/2 morot
ca 10 cm purjolöktill inläggningslag:
1 1/2 dl vatten
1 dl ättiksprit (12%)
1 dl socker
8 stötta kryddpepparkorn
1 lagerblad

Metod

1. Blötlägg sillen ca 12 timmar, byt vatten 1-2 gånger under tiden.
2. Alternativt skölj den inlagda sillen noga och låt rinna av på en upp och nervänd skål.
3. Koka upp lagen: vatten, socker, ättiksprit, peppar och lagerblad. Låt kallna så det blir kylskåpskallt.
4. Skär filéerna i jämna bitar.
5. Skala och skär löken tunt i halvmånar, moroten i tunna skivor och purjolöken i tunna (inte för tunna) bitar.
6. Varva sill och grönsaker i burk och slå den kalla lagen över.
7. Låt stå 1-2 dygn.

Tillbaka till Fisk

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