Sotad laxsida - Blackened salmon

Jag gillar verkligen lax. Gott och nyttigt!

Hela veckan har jag längtat efter att laga den enligt ett recept från IKEA-bloggen "Livet hemma".

Vad sägs om Sotad laxsida på krispig primörsallad med krutonger och tillbehöret sardellcréme?

Jag vill inte göra IKEA-reklam, men på "Livet hemma" finns jättefina bilder på anrättningen.

Vår egen twist var att vi grillade laxen över glöder efter en brasa i kaminen. Det blev suveränt gott. En slags lyxig ceasarsallad med kryddgrillad lax, vad mer kan man önska? Sardellcrémen var farligt god, även om jag rekommenderar dubbla mängden sardeller.

This is a blogging-in-english-test. Since my skills in english are limited I will use Google translate as a help and then try to correct the texts. Please do not expect the language to be perfect! Hopefully, you english-speaking people will understand.

I really like salmon. Tasty and healthy!

All week I have longed to cook it with inspiration from a recipe from IKEA blog “Livet hemma” ("Life at home").

How about Blackened salmon on a crispy primeur salad with croutons and accessory mayonnaise with anchovies?

I don´t want to do IKEA commercials, but at ”Livet hemma” ("Life at home") there are great photos on the preparing of the dish.

Our own twist was that we coal grilled the salmon in the stove (fireplace?). It turned out supremely good. A kind of luxurious Caesar salad with spicy salmon, what more could you wish for? The mayonnaise with anchovies was very good, although I would recommend double the amount of anchovies.

Blackened salmon on a crispy primeur salad with asparagus, fennel, carrots, radishes, croutons and mayonnaise with anchovies
recipe for 4 servings

Blackened salmon:
800g fresh salmon (with skins)
2 tablespoons each black, white and lemon pepper
2 tablespoons fennel seeds
2 tablespoons dill seeds
2 tablespoons paprika
2 tablespoons sugar
2 tablespoons salt
cooking oil

Mix all the spices and grind or blend them. Preheat the oven to to 200 °C. Rub the spices on the salmon. Bake in the oven on oiled baking tray skin side up at 200 °C for about 15-20 minutes. When the salmon reach 49 °C internal temperature, it is ready.

Croutons:
100 g bread
1 tablespoon olive oil
thyme
sea salt
pepper

Slice the bread into cubes approximately 2x2 cm. Mix the bread cubes with olive oil and thyme and sea salt and black pepper. Toast the croutons in the oven at 200 °C for about 10 minutes along with the salmon.

Primeur salad:
12 fresh carrots
8 fresh asparagus
200g radishes
1 fennel head
1 head romaine lettuce
olive oil
juice from 1 / 4 lemon
50 g parmesan
100g croutons

Steam the carrots and asparagus in lightly salted water for about 2-3 minutes.
Cool the ice bath in order to preserve crunchiness. Rinse the radishes and fennel thoroughly and slice them thinly, preferably on a mandolin. Rinse and slice the roman lettuce in coarse pieces.
Mix all ingredients. Add lemon and olive oil and freshly grated Parmesan. Garnish with croutons.

Mayonnaise with anchovies
2 egg yolks
1 teaspoon Dijon mustard
3 straight fillets of anchovie, finely chopped
1 tablespoon fresh parsley, finely chopped
2 cups cocking oil
juice from 1 / 4 lemon
salt
pepper

Finely chop the anchovies and parsley.
Whisk egg yolks and mustard and add the oil slowly. Whisk constantly. Mix in the chopped anchovies and parsley. Season to taste with lemon, salt and pepper. Serve the dressing in a small bowl.