Best 2 Scandinavian Style Rare Cooked Salmon With Fava Beans And Peas Recipes

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Embark on a culinary journey to the heart of Scandinavia with our exceptional Scandinavian-style rare-cooked salmon dish. This recipe tantalizes the taste buds with its delicate and succulent salmon, complemented by a vibrant medley of fresh fava beans and peas. Indulge in the harmonious flavors of dill, lemon, and capers, creating a symphony of textures and tastes that will leave you craving for more. Prepared with the utmost care and attention to detail, this dish promises an unforgettable fine-dining experience in the comfort of your own home. Additionally, discover variations of this recipe, including a delectable smoked salmon and potato galette, a refreshing salmon and asparagus salad, and a creamy salmon and dill soup, each offering a unique take on the Scandinavian culinary tradition.

Let's cook with our recipes!

SALMON WITH LENTILS



Salmon with Lentils image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
  • Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
  • Preheat the oven to 450 degrees F.
  • For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE



Salmon Fillet en Papillote with Julienne Vegetable image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 10

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth

Steps:

  • Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Look for fresh, wild-caught salmon, and choose fava beans and peas that are plump and bright green.
  • Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it gently over medium heat until it is just cooked through, with a slightly pink center.
  • Use a good-quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good-quality oil. Look for an extra virgin olive oil that is fruity and flavorful.
  • Season the salmon generously: Season the salmon with salt, pepper, and your favorite herbs and spices before cooking. This will help to enhance the flavor of the fish.
  • Serve the salmon immediately: Salmon is best served immediately after it is cooked. This will help to ensure that it is still moist and flavorful.

Conclusion:

This Scandinavian-style rare-cooked salmon with fava beans and peas is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked gently until it is just cooked through, and the fava beans and peas add a pop of color and flavor. This dish is sure to impress your guests!

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