PICKLED SALMON WITH ROASTED VEGETABLE & WHEATBERRY SALAD
- Serves: 10
- Prep: 45 minutes
- Total time: 1.45 hour (hour if for chilling)
- Tip: prepare night before for best flavor
Salmon is one of the most common fishes in traditional Swedish cuisine, it is as close to comfort food as it gets in Sweden (next to Swedish meatballs of course). The tradition of pickling salmon, which combines sweet and sour, goes back centuries. “Our version of pickled salmon is a twist on the traditional recipe used by most Swedish households. Instead of potatoes we serve a healthy and delicious salad with roasted vegetables and wheatberries.”
Start by preheating oven to 175 C°. Take the water, vinegar and sugar and put them in pot and bring them to a boil. Place the salmon in a baking dish big enough to fit all of your salmon, plus liquids. Slice carrots and then place them along with bayleaf on top of your salmon. Pour your boiling water and vinegar mixture over the salmon. Place in oven for approximately 5-8 minutes. The smaller the salmon filets, the less time you will need. We recommend medium rare if you prefer medium then bake for 8 minutes. When you have removed the salmon from the oven let it sit in the liquids and cool down, place in the refrigerator when cool enough. We recommend letting the fish soak overnight but it’s not necessary.
Boil your wheatberries in water with a pinch of salt. Follow your individual wheatberry package instructions for time and temperature as it may vary. When done, chill. Dice your bellpepper, zucchini and eggplant into 1 cm squares. No need to be perfect, some can be a bit smaller and some a bit larger as it will only give your dish character. Chop tomatoes and crush garlic gloves. Places all vegetables together in a baking dish. Pour both oils and juice of half a lemon over your vegetable mixture. Toss around a bit to make sure oil covers all vegetables. Sprinkle with a pinch salt, pepper and you roughly chopped thyme. Roast in oven at 175 C° for 20 minutes. After removing from oven, let vegetables cool before mixing with wheatberries.
Serve cold pickled salmon with vegetable salad placed atop a bed of your favorite salad greens, a slice of lemon and dill mayonnaise.