A few weeks ago I was strolling through IKEA on my lunch break. I work in an area where there isn’t much around and IKEA happens to be within walking distance so I occasionally head over there for a midday distraction. I was looking at items in the cafe when I saw an IKEA cookbook! Now those who know me know that I have a thing for the IKEA cafeteria. It’s the meatballs! I love them! The cookbook is called “IKEA’s Real Swedish Cookbook” and cost about $5… practically free! So I bought it.
Some of things in the cookbook sound bizarre but there enough delicious sounding recipes to make me happy. What really attracted me to the cookbook was the fact that there is an entire section devoted to salmon. Perfecto. I decided to make the ginger-glazed salmon first because I’m a sucker for the ginger/salmon combination.
Since this is a European cookbook the measurements are wonky. I know we use the metric system here but we do NOT ever use DL and G! I had to do a lot of measurement conversions. I made a few substitutions while making this recipe. The recipe calls for some IKEA branded salmon but I used my regular Costco salmon. I didn’t have corn flour so I used a bit of regular flour and cornstarch. I also opted not to make the potato salad because I didn’t want to buy leeks. I have no problem with leeks but they tend to be pricey and they are a PAIN to clean.
The salmon turned out well. I loved the flavour of the glaze and think it could work well with chicken. It was really simple and overall lovely.
Enjoy!
Ginger-glazed fillet of a salmon with warm potato salad
Ingredients
2 PKTS OF SALMON FILLETS (4 X 125G) “LAXFILË”
400G POTATOES BOILED AND SLICED
1 LEEK, CUT DIAGONALLY INTO THIN SLICES
1 MEDIUM-LARGE CHINESE CABBAGE, SHREDDED SALT, BLACK PEPPER
DILL
For the glaze:
1/2 DL SUGAR
1 DL APPLE CIDER VINEGAR
4 DL CHICKEN STOCK OR SUCH LIKE
50G FRESH GINGER, PEELED AND SHREDDED FINE
1 CLOVE OF GARLIC, PRESSED
1 TBSP. SPANISH PEPPER
CORN FLOUR
SALT
Procedure:
Melt the sugar to a pale caramel in a saucepan. Add the vinegar and stock. Boil briskly, skim and add the ginger, the garlic and the Spanish pepper. Boil for about 15 or 20 minutes. Add salt to taste and thicken to the right consistency with corn flour. Salt the pieces of salmon and put them into an ovenproof dish. Brown in the oven at 200°C for about 8-12 minutes. Brown the potato, leek and Chinese cabbage lightly in a little butter over a low flame. Add salt and pepper to taste. Make a bed of the warm potato salad on the plate, with the salmon on top and pour the ginger glaze over it. Garnish with a sprig of dill. A green vegetable makes a good companion piece.
(Recipe via IKEA Friends)
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