Sesame Salmon With Lemon And Cucumber Sallad

A very easy and uncomplicated recipe for when you have the urge to eat a nice fish dish.


600g salmon fillet (if frozen thaw before using)
1dl sesame seeds
1 cucumber, grated
2dl crème fraîche (sour cream works but you wont want as much because it will make the salad runnier)
juice from 1 lemon
zest from about 1/2 lemon


Roll the salmon in the sesame seeds so that it is as covered by the seeds as you can get it.

Bake the salmon in the oven for about 15min at 175ºC.

Mix the cucumber with the crème fraîche.

Add the lemon juice to the salad and top of with the lemon zest.

Serve together.


Enjoy!

Salmon Skewers With Saffron Sauce

Easy, simple skewers with a very tasty and simple dipping sauce.


ca. 500g salmon fillets, bone free
ca. 500g shrimps with shells left on
3tbl lemon juice
2tbl oil
1tbl soy
1tsp salt
2 pinches of lemon pepper
3dl sour cream
1 packet of saffron, powdered (ca. 1/2g)
2tbl mango chutney


Cut the salmon into cubes that are about 2cm thick and place in a bowl suitable for marinading in.

Mix together the lemon juice, oil, soy, salt and lemon pepper to make the marinade and pour over the salmon.

Clean and peel the shrimp but leave the heads on, this will ensure that they won't fall apart so easily on the skewers.

Flavor the sour cream with the saffron and mango chutney to make the dip, if the chutney has very large chunks you might want to chop them into smaller pieces for ease of dipping.

Let the salmon drain a bit on some paper towels, saving the marinade left in the bowl, before threading them and the shrimp on to skewers.

Grill for about 5 min brushing on more of the remaining marinade as you go along.

Serve with the saffron sauce and any potato or rice dish along with a green salad.


Enjoy!