Friday, July 6, 2012

Friday's Salmon

Hello dear readers. It’s Friday again! I wanted to make a nice dinner for my fiancé today so I went to one of our local shops and bought some lovely looking fresh salmon and other goodies. I made a quick starter that was very similar to the bruschetta we ate in Oslo but I added some onions into the tomato mix and served it on a slice of soda bread. For the main I made roast salmon with baby potatoes, yogurt dressing and beetroot & feta cheese salad. I hope you all had a great day and don’t forget to enjoy the weekend. Even if you are working like me, make the best out of it!

Quick Starter

Tomato mix:

3 tomatoes (sliced)
¼ red onion (chopped)
1 spring onion (sliced)
5 – 8 leaves of fresh basil (chopped)
1tbsp olive oil
Salt & pepper
Mix all ingredients in a bowl. You can skip the onions and add garlic if desired. I toasted some soda bread and spreaded the mixture on it. You can definitely use some white baguette instead. Both taste amazing!

Fresh Salmon


2 fillets of fresh salmon
Olive oil
Salt & Pepper
Preheat the oven to 250 °C. Put the fillets in a baking tray, sprinkle with olive oil, add salt and pepper and cover with aluminium foil. Put in the oven and roast for 8 – 10 minutes. If the meat is flaking it’s done :)

Baby potatoes:

200g baby potatoes
1tbsp dried dill
3 cloves garlic (crushed)
1tbsp butter
Wash the potatoes, place them in a pot and pre cook them together with dill and salt for a few minutes (until nearly done). Preheat the oven to 200 °C. When the potatoes are nearly done, pour the boiling water out and let the potatoes cool down a bit. Mix crushed garlic with butter in a pot and let it melt on a stove. Place the cooled potatoes on a tray, cut little crosses in the middle of each potato and pour some of the butter & garlic mix over them. Roast the potatoes in the oven for 10 minutes or until done completely.
Yogurt Dressing

Yogurt dressing:

4tbsp natural yogurt
1tsp grated horseradish
10 - 15 leaves of fresh basil (chopped)
Salt & pepper
Additional: 1tbsp mayonnaise

Mix well, let cool in the fridge and serve with your meal.

Beetroot & Feta Cheese Salad

Beetroot & Feta Cheese Salad:

100g mixed leaf salad
80g cooked beetroot (sliced)
50g - 100g feta cheese (sliced)
½ red onion (thinly sliced)
Fistful of salad seed topping
1tbsp olive oil
1tsp strong lemon oil
Mix all ingredients well and serve!

Our Friday Meal


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