Aug
04
2011
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Salmon with Zing & Berries

Black currants make the meal right

As the summer season wears on, the traditional salmon, dill and new potatoes can start to feel a little mild. Particularly, as the nights begin to clear in August, and the air sharpens, it feels like time to get a little zing into that salmon dish.

During a recent dinner I found a way to do this by preparing the salmon with some of the sharper spices of the East and by serving it with a salad of tangy berries that gave the whole meal a warming, pre-autumnal flavor. Black currants have a salty flavor and therefore fit well with savory dishes.

The entire meal is a plus for health, although you’ll want to give attention to issues concerning salmon – see The Nordic Wellbeing Cookbook under S.

Salmon with Zing & Berries
Serves 4

For the salmon:

700-900 grams or 1 ½ to 2 lbs of salmon fillet with skin on
4 cm or 1.5 inches fresh ginger, peeled and grated
1/2 length of chili, seeds removed and chopped finely
2 cloves garlic, peeled and crushed
Sprig of fresh coriander, chopped
3/4 dl or 1/3 cup olive or canola oil
Salt/Pepper

For the salad:
4 cups well-rinsed fresh spinach leaves
1 cup black currants
4 tbsps olive or canola oil
2 tbsps apple cider vinegar
Salt/Pepper

Preheat oven to 200 C or 390 F. Rinse the salmon fillet and place, skin down on a baking sheet lined with baking paper. Mix together the spices in the oil and spread evenly over the fillet. Season generously with salt and pepper. Bake in the oven for 20 minutes.

While the salmon is baking, place the spinach leaves in a salad bowl and toss over the black currants. Sprinkle over oil and vinegar. and season with salt and pepper. Toss before serving with the salmon.

Apr
28
2009
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Black Currant Cake

Black Currants

Black Currants

As the black currant bushes around my town home and out on my island begin to sprout the first aromatic leaves, I realize that it is time to use up my frozen berries from last year’s harvest. Black currant is regarded by many nutritionists as a wonderfood due to its high antioxidant content (meaning that they offer protection against free radicals which can damage cells and cause disease). The only question is how can you use them aside from in the standard, albeit wonderful, jam pot? Black currants have a strong flavor and can be more difficult to figure out how to use in bakes, etc.

Recently I discovered a recipe for a black currant cake in one of my cookbooks, but I had to hesitate. Mounds of sugar, butter and white flour were required in order to produce this delicious-looking black currant creation. I summoned my courage and decided to make the cake with alterations. The result was divine and everyone liked it without exception.

Here we go:

Black Currant Cake

For the cake:

3 eggs
2.5 dl or 1 cup raw sugar
3 dl or 1 1/3 cups flour
1 tsp baking powder
1 tsp vanilla sugar
For the topping:

4 dl or 1.5-2 cups black currants (frozen or fresh)
50 g or 2 oz butter cut into thin slabs
2 dl or 1 cup slivered almonds
0.5 dl or 1/4 cup raw sugar

Preheat the oven to 175 C or 347 F. Grease a regular-sized pie dish. Blend the eggs and sugar until creamy. Add the flour and remain cake base ingredients. Blend. Pour into the pie dish.

Scatter the black currants evenly across the top of the cake base. Follow with a layer of nuts. Scatter the sugar across the top and finally distribute the slabs of butter evenly.  Bake approximately 30-35 minutes. The cake should not be entirely firm and retain some moisture in the middle.

Allow to cool and enjoy in small pieces with tea or coffee. Remember that quantity and physical activity are key in being able to enjoy your desserts well!

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