Wednesday, April 19, 2017

Lax í bláberjasósa

Blueberry marinated salmon

Well, at first glance the combination of fish, blueberries, onions and garlic might seem a bit strange. But modern Icelandic cuisine often tries out unusual things and places traditional Icelandic products in a new context of taste.

Blueberries, "bláberja", are typical for Iceland. There are many large heather areas all over the island. If you keep your eyes open, you can find blueberries at many places. And salmon, in Icelandic "lax", is very common in Iceland, too. Lots of rivers are named "laxá", meaning salmon river.

Ingredients for 2 persons

1 salmon half (with skin)
200 g blueberries
1 garic clove
1 onion
1 cm ginger root
1 Tbsp lime juice
2 Tbsp balsamic vinegar
2 Tbsp chopped basil
salt and pepper


Peal and dice the onions. Grate garlic and ginger. (Freshly grated ginger has much more intense taste than ready-to-use ginger powder.)

Heat some butter in a pan. Add blueberries, garlic, ginger, onion, lime juice, balsamic vinegar and basil. Let everything simmer for some minutes. Briefly allow to cool. Then mash the marinade with a blender.

Place the salmon half with skin facing down on a baking tray. Brush it with a part of the marinade (not too thick!).  Let it soak in the fridge for some hours.

Roast the fish (still with skin facing down) in the preheated oven at 250 °C for 10 to 15 minutes.

Serve the salmon decorated with the rest of the marinade and, traditionally, with potatoes and vegatables.

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