Danish Grilled Salmon with Warm Salad and Lemon Butter

Dansk grillet laks med varm salat og lemon smør

A traditional, yet elegant grilled salmon dinner recipe from Denmark. No Dane lives further than 30 miles from the ocean. Seafood is an important part of Danish cooking.

Serves 6

Lemon butter

• 5 oz Danish Butter (Slightly salted butter)
• 1 tsp finely grated lemon peel
• 1 tsp freshly squeezed lemon juice
• 1/2 small crushed clove garlic

Warm salad

• 3 small green and yellow squash, sliced (approx. 16 oz)
• 2 tbsp grape seed oil
• 3 oz skinned, split almonds
• 3 fennels, cut into thin strips (approx. 9 oz)
• 3/4 tsp salt
• Freshly ground pepper
• 7 oz fresh spinach leaves, coarsely shredded
• 2 lemons in wedges

Grilled salmon:

• 1 fresh salmon fillet with skin on, 1 piece (approx. 2 1/2 lbs)
• 1 1/2 tsp finely grated lemon peel
• 1/4 tsp salt
• Freshly ground pepper

Lemon butter:

• Stir butter with remaining ingredients.
• Put the lemon butter into a small bowl and place it, covered, in the refrigerator for at least 1 hour.

Warm salad:

• Cut the courgette slices into quarters.
• Heat the oil in a frying pan over a moderate heat.
• Fry almonds for approx. 2 min.
• Turn up to high heat and add squash and fennel.
• Fry the vegetables for approx. 5 min. and sprinkle with salt and pepper.
• Leave to cool a little.
• Arrange spinach leaves on a serving dish and top with warm vegetables and lemon wedges.

Grilled salmon:

• Remove bones from the salmon fillet, if any.
• Sprinkle the fish with lemon peel, salt and pepper.
• Place the salmon fillet, fish side down, on a baking tray or a rack in the roasting pan.
• Grill the salmon for approx. 10 min. on both sides.

Tip: The salmon can be grilled on a barbecue, approx. 10 min. on both sides. The salad can be served cold.

Decoration: Fennel top.

Accompaniment: Boil 2 1/4 lbs potatoes

LastUpdate: 2015-04-21 09:19:34