Scandinavian Salmon


Sweden is currently at the top of my list of must visit destinations and it has been for a while….a long while. My sister has sadly even beaten me to it on a work trip. I have an idealistic stereotype which I’m apprehensive to shatter by visiting the glorious country which, along with a lack of sustainable funds (its expensive I hear?) may be the reason for the delay in my foodie voyage. Delicious, healthy and cleanly styled food I can’t help but be drawn to it. This and the fresh and varied landscapes coupled with the beautiful people earns it top position. A foodie pilgrimage coupled with some outdoor adventures I will get there in 2015! But for the time being I had to settle for my own style of Scandi cooking. It was either that or Ikea and frankly Ikea just doesn’t cut it.

Serves 2

  • 2 salmon fillets (Mine were Alaskan and delicious….although not exactly Scandinavian?)
  • 4 oz Puy lentils
  • 2 small beets (about 250g or so)
  • 1tsp caraway seeds
  • Bunch dill, chopped
  • Zest of 1 lemon
  • 2 tbsp soured cream (with a dash of lemon juice and some light seasoning)
  1. Preheat the oven to 200°C.Cut your raw beets into chunks, drizzle with oil and season with salt and pepper and the caraway seeds. Roast for about 30 minutes in a baking tray until tender and a little charred at the edges.
  2. Meanwhile, simmer your lentils in boiling water for about 18 minutes until tender but still with a slight bite. Drain and season with salt and pepper.
  3. Add the dill, lemon zest and a tsp or so of red wine vinegar to the warm lentils. Then add the roasted beets while still warm.
  4. Set aside and keep warm while you cook the salmon.


5. If frying (alternatively grill skin side up) heat a frying pan until hot and add a tbsp of light olive oil. Season the fillets and fry, skin side down for about 4 minutes depending on the thickness. Flip and fry for the final minute to seal the flesh side.

6. Serve the salmon on top of the beety lentils with a generous spoonful soured cream.


Beets, lentils, dill, lemon, soured cream, salmon,