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collected_fudz2011-09-11 11:22 pm
yakalskovich) wrote in collected_fudz2011-09-11 11:22 pm
Salmon marinade bláberja -- Salmon marinated in blueberry
This is a recipe from the Icelandic cookbook my sister made for her husband as a birthday present because there just is no Icelandic cookbook on the German speaking market; I just pulled it through Google translate and cleaned it up a little.-
The flavor combination of salmon and blueberries may perhaps be unusual, but the young Icelandic cuisine is experimental and likes to use local products: blueberries are found almost everywhere on the heaths of Iceland, and the Icelandic rivers are famous for their salmon.
Ingredients:
Half a salmon (with skin)
200g blueberries
1 clove garlic
1 teaspoon grated fresh ginger
1 finely chopped shallot
Squeeze half a lime
2 tablespoons balsamic vinegar
2 tablespoons chopped basil
Salt and pepper
Preparation:
For the marinade, heat the blueberries, the garlic, the ginger, shallots, lime juice, the balsamic vinegar and basil in a skillet with some butter and simmer for several minutes. Then allow the marinade to cool slightly and shred with a hand blender and mix. Cover the salmon with half of the marinade in a not too thick layer, and let it rest in the refrigerator for several hours.
Preheat the oven to 250 degrees. Lay the salmon skin side down on a baking sheet and cook for 10 to 15 minutes in the oven.
Finally, serve the salmon with the remaining marinade and some vegetables or potatoes.
The flavor combination of salmon and blueberries may perhaps be unusual, but the young Icelandic cuisine is experimental and likes to use local products: blueberries are found almost everywhere on the heaths of Iceland, and the Icelandic rivers are famous for their salmon.
Ingredients:
Half a salmon (with skin)
200g blueberries
1 clove garlic
1 teaspoon grated fresh ginger
1 finely chopped shallot
Squeeze half a lime
2 tablespoons balsamic vinegar
2 tablespoons chopped basil
Salt and pepper
Preparation:
For the marinade, heat the blueberries, the garlic, the ginger, shallots, lime juice, the balsamic vinegar and basil in a skillet with some butter and simmer for several minutes. Then allow the marinade to cool slightly and shred with a hand blender and mix. Cover the salmon with half of the marinade in a not too thick layer, and let it rest in the refrigerator for several hours.
Preheat the oven to 250 degrees. Lay the salmon skin side down on a baking sheet and cook for 10 to 15 minutes in the oven.
Finally, serve the salmon with the remaining marinade and some vegetables or potatoes.