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!

Aniara Salad

The name of this salad comes from a Swedish science fiction story (that nobody has ever read) that was made into an opera and this salad was invented for the premier.

1/2 cauliflower
1 red bell pepper
1 green bell pepper
250g peeled shrimp
2 1/2dl cooked rice
50g olives
1/2 yellow onion
3-4dl Rhode Island dressing
salt and pepper


Break the cauliflower into small florets.

Peel the onion and chop it and the peppers into tiny pieces.

Mix all the ingredients with the Rhode Island dressing and flavor with salt and pepper.


Enjoy!

Chili And Garlic Shrimp

I had a bag of frozen shrimp in the freezer and I wanted to do something with them, so I checked what else i had and this is what I came up with.

400g peeled shrimp
1-2 red chili
6-8 garlic cloves
1/2dl oil (olive oil or vegetable oil)
1tsb mushroom soy
parsley to taste

Deseed the chili and cut it into thin slices.

Peel and slice the garlic.

Fry the chili and garlic in the oil for about 5 min.

Add the shrimp and fry them briefly.

Stir in the soy and parsley.

Serve with rice or noodles.


Enjoy!