It's been awhile since we've developed anything new for the menu of the starfish and waffles café. Time to get back to work in the dingobear kitchen.
Atlantic Laxfilé in a Maple-Pear Cider Glaze, another original recipe from the dingobear kitchen.
This is a gross oversimplification, but in my (simple) mind, most traditional Swedish cuisine can more or less be classified into two separate categories. First, there's the unpretentious, everyman kind of food like ubiquitous meatballs, boiled potatoes in brown gravy, and lingonberry sauce. Then, there's the taste-acquired, dare-you-to-eat-it-fare, like pickled herring, tangy beets, and cabbages in adventurous sauces. Yummy!
I suppose exactly where one chooses to file salmon fillets in my be-all, end-all, Swedish food classification system is largely a matter of taste. What is indisputable, however, is that salmon became something of a staple for me and the editor during our two year, Viking-land stay ... and one of the original recipes we came up with is listed here below.
Atlantic Laxfilé in a Maple-Pear Cider Glaze
2 small Atlantic salmon fillets
500mL Swedish-style, sweet sparkling pear cider
1 Anjou pear, diced
1 splash Canadian maple syrup
extra virgin olive oil
freshly ground black pepper
Preheat oven to 400F (200C). Lightly grease the bottom of a baking dish with olive oil and place the salmon fillets and diced pears in the dish. Pour about 350mL of pear cider into the dish up to, but not over, the height of the salmon fillets. The diced pears should be completely submerged, but the tops of the salmon should be open to seasoning with sea salt and freshly ground black pepper. Season, cover the dish with aluminum foil, poke several holes in said foil with a fork, and pop everything in the oven, middle rack. If the fillets are starting from frozen, baking time should be approximately 30-35 minutes.
In the meantime, make the simple maple-pear cider glaze on the stove top. In a small pot over medium heat, pour in the remaining pear cider and add a splash of maple syrup. Stirring regularly, evaporate the liquid until only a thick, deliciously brown and caramelized, glaze remains.
Plate the salmon fillets alongside fresh spring greens or, better yet, some Swedish Bearberry Salad with Cashew Nuts (click here, for the recipe). Spoon the diced pears over the fish, carefully pour a bit of glaze (a little goes a long way) on top of the pears, serve, and enjoy.
Mmmm ... now that's some good eatin'!
Still hungry? For more original recipes from the dingobear kitchen, check out the corresponding links on the the left side of this webpage.