Salmon. Probably the most popular fish in Sweden, but not my first choice to be honest. I blame all the baked (over-cooked) salmon fillets when I was at Uni for that. Although I love the oily fish raw, cured and cold-smoked. And, after trying this recipe, like this; baked in a very low oven and still raw in the middle.
Slow-roasted salmon with fennel, lemon and chilli, serves 6
Adapted from Bon Appetit’s recipe.
1/2 fennel, thinly sliced
1 lemon, thinly sliced
1 red or green chili, sliced
4 sprigs dill + more for serving
salt and black pepper
900 g salmon fillet without skin
Pre-heat the oven to 135C. Pour a little oil into a baking dish. Place fennel, lemon, chilli and till in the dish and place the salmon on top. Add plenty of salt and pepper and drizzle with oil. Bake in the oven for 20-25 minutes or longer if you want it cooked through.
Shred the fish into smaller pieces. Remove the dill (and substitute with fresh dill) and serve with the baked vegetables. I also had new potatoes and a cold sauce with lumpfish roe with mine.
One of the days in New York I met up with my friend Malin from London who moved to New York a while ago. We usually meet over food and as it was lunch time Malin suggested a takeaway from Whitefish Poké, which we ate on the roof terrace in her building.
It was the first time I had poké; the Hawaiian rice bowl topped with raw fish, but it’s popular in London too. Whitefish Poké is a bit like a Chipotle but for poké; you start off by choosing a base, then which fish and lastly which toppings you want. I had white rice, half tuna and half salmon, and topped it with jalapenos, crispy onions, cucumber and spicy mayo. Really nice!
It was the perfect food for a hot summer’s day in Manhattan, cold and fresh, but more substantial than a salad.
I had such a lovely time catching up with Malin, and later the same day with my friend Lama, and I thought it was really nice to see what their lives are like here. To get to peek into their homes and see their neighbourhoods, so I easier can picture their lives here.
Thanks guys! ❤
Whitefish Poké, 263 West 19th Street (just east of 8th Avenue), New York, NY 10011
This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.
Sashimi plate, per portion
2 shallots, sliced
oil for frying
1/2 avocado, sliced
10 cm cucumber, sliced and cut into sticks
a handful lambs lettuce
50 g super fresh salmon
50 g super fresh tuna
2 lime wedges
Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce.