Salmon Trilogy Part Ii Gravad Salmon Recipes

SALMON TRILOGY (PART IIL): GRAVAD SALMON PASTA FRITTATA

Steps:

• Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
• Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
• Cut Salmon into bite-sized pieces.
• Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
• In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
• If necessary: cut Green Beans into pieces.
• Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
• Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
• Meanwhile preheat Grill in oven (480 F, 250 C).
• After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
• Take Frittata out of the oven and let set for 5 minutes.
• Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
• Cut Frittata in wedges and serve with a green salad.
• VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
• NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
• NOTE: Cooking time for Spaghetti is not included.

GRAVAD LAX WITH MUSTARD SAUCE

Steps:

• Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
• Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
• Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
• Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.

GRILLED SALMON II

Steps:

• Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
• Preheat barbecue or gas grill.
• Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.