Even though Denmark is a 'coastal' country, the seafood available are in the worst combination: pricey and not very fresh. Compare to fresh seafood I get in Malaysia at a fraction of the price paid here, I am not entirely happy with the selection and quality in Copenhagen at all, except the salmon & plaice. Of course you can get really fresh seafood from the wholesaler at a higher price but that's not the topic here.
Salmon is no doubt the most frequently cooked fish in my Copenhagen home. They are easily available in supermarket, sometimes pricier than other times but it's not uncommon to get discounted fresh salmon fillets. The only problem is: what to cook it with? So here's another keeper http://www.asweetpeachef.com/entrees/pan-roasted-salmon/, definitely will make this again. A good combination of salmon & spinach, two of the most healthy food packed together with great flavours and ready in less than 30minutes (again).
Ingredients:-
250 g salmon fillets (2 pieces)
½ tbsp vegetable oil
1 tbsp brown sugar
1 tsp kosher salt
½ tsp ground black pepper
1/4 tsp ground cumin
1/8 tsp ground mustard
1/8 tsp ground cinnamon
250g spinach
1 clove garlic, minced
Instructions:-
1. Preheat oven to 180degC (350deg Fahrenheit). Place a lightly oiled baking tray into oven and preheat.
2. Combine brown sugar, salt, pepper and spices in a small bowl. Rub spices on all non-skin sides of salmon.
3. Sear salmon filet, rubbed side down, over high heat. When fish can release itself from the pan (about 2 mins or less), transfer fish skin side down to baking tray in oven.
4. Bake for about 5 mins or until the fish is just done.
5. In the mean time, sauteéd spinach with garlic until wilted, seasoned to taste.
6. When fish is ready, serve it on bed of spinach.
Now I know a lot of people say salmon is done when it's flaky but in reality, when it is flaky, it is already over-cooked. It should be just set, and perhaps even a bit translucent in the center. If you insist it must be thoroughly cooked, then at least do the salmon some justice by not overcooking it to 'flaky' level. This recipe's timing is almost perfect, so if you're a beginner, then just stick to this. Unless your oven is of entirely different specification, you should get a fairly good result.
The combination of the spice rub and a perfectly cook salmon is great, and it went well with spinach. Mr.T who refused to eat porridge and insisted surviving on tomato soup two days in a row finished up his portion in hurricane speed while he's still having sore throat. I seriously urge you to try this ;)
Salmon is no doubt the most frequently cooked fish in my Copenhagen home. They are easily available in supermarket, sometimes pricier than other times but it's not uncommon to get discounted fresh salmon fillets. The only problem is: what to cook it with? So here's another keeper http://www.asweetpeachef.com/entrees/pan-roasted-salmon/, definitely will make this again. A good combination of salmon & spinach, two of the most healthy food packed together with great flavours and ready in less than 30minutes (again).
Ingredients:-
250 g salmon fillets (2 pieces)
½ tbsp vegetable oil
1 tbsp brown sugar
1 tsp kosher salt
½ tsp ground black pepper
1/4 tsp ground cumin
1/8 tsp ground mustard
1/8 tsp ground cinnamon
250g spinach
1 clove garlic, minced
Instructions:-
1. Preheat oven to 180degC (350deg Fahrenheit). Place a lightly oiled baking tray into oven and preheat.
2. Combine brown sugar, salt, pepper and spices in a small bowl. Rub spices on all non-skin sides of salmon.
3. Sear salmon filet, rubbed side down, over high heat. When fish can release itself from the pan (about 2 mins or less), transfer fish skin side down to baking tray in oven.
4. Bake for about 5 mins or until the fish is just done.
5. In the mean time, sauteéd spinach with garlic until wilted, seasoned to taste.
6. When fish is ready, serve it on bed of spinach.
Now I know a lot of people say salmon is done when it's flaky but in reality, when it is flaky, it is already over-cooked. It should be just set, and perhaps even a bit translucent in the center. If you insist it must be thoroughly cooked, then at least do the salmon some justice by not overcooking it to 'flaky' level. This recipe's timing is almost perfect, so if you're a beginner, then just stick to this. Unless your oven is of entirely different specification, you should get a fairly good result.
The combination of the spice rub and a perfectly cook salmon is great, and it went well with spinach. Mr.T who refused to eat porridge and insisted surviving on tomato soup two days in a row finished up his portion in hurricane speed while he's still having sore throat. I seriously urge you to try this ;)
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