Champagne Cured Olive Oil Poached Salmon

Mild and smooth, yet full of flavors, this salmon is made to melt in your mouth. It truly stands on its own and can be served warm or cold, but here I am serving it with forbidden black rice, fresh dill and olives.

For a last minute version, skip the pre-curing and simply poach the fresh salmon in olive oil.

Champagne Cured, Olive Oil Poached Salmon and Forbidden Rice

ingredients cured salmon

1½-2 pounds fresh salmon

1 bunch roughly chopped fresh dill

¼ cup champagne

¼ cup palm sugar

2 tablespoons Himalayan salt

¼ cup yellow mustard seeds

1 tablespoon pepper corns

directions cured salmon

Mix the cure – all ingredients except salmon – and pour it into a glass container or plastic bag.

Skin and clean the salmon, cut it into four pieces and add them to the cure. Turn to coat all sides and leave in the refrigerator for 24 hours, turning at least once.

Rinse and let dry just before poaching.

ingredients for poaching

1 bottle olive oil

½ cup black cured olives

small bunch fresh dill

1 tablespoon green pepper corns

directions for poaching

Pour olive oil into an oven safe pan just large enough to fit the pre-cured salmon and add olives, dill and pepper corns.

Preheat oven to 150F/65C and preheat the olive oil to 120F/50C. Use an instant read, oven termometer to check.

Quickly remove the pan from the oven to gently add the salmon. Return the pan to the oven and as soon as the temperature is back at 120F/50C, time it to cook for an additional 8 minutes.

Let salmon cool slightly on an oven rack before serving.

Serves 4.

Photography by Philip Blankenship.



Scandelicious Pancake 4

After years of research and testing, months of planning, and the last several weeks with no other work, is finally LIVE! Twelve gluten free baking mixes such as Swedish pancakes, lingonberry cookies, gingerbread muffins and Nordic dark bread, are now available. Please check it out and spread the word!

(Above cake is unsweetened and simply made with scendelicious Swedish pancake mix, whipped cream and fresh berries.)


lemon dill chicken

gluten free lemon dill chicken with purple beans and raspberry dressing

Gluten Free Lemon Dill Chicken - -

Lemon dill chicken is a traditional Swedish dish usually served with carrots and boiled potatoes. The way this is cooked is a little different from the original, this is a very simple and low supervision version. Add olives and chopped, raw vegetables for delicious additional nutrition, crunch and flavor. Replace dill and lemon with other herbs and spices for a completely different experience, the options are endless.

gluten free lemon dill chicken

2 pounds chicken pieces cut into thin strips

3 cups chicken stock

1 sliced lemon (+ optional fresh lemon juice to taste)

3 garlic cloves

1 cup crème fraîche (recipe for homemade crème fraîche here) or sour cream

3 tablespoons potato starch

salt and pepper to taste

1 bunch of dill, minced


Add sliced chicken, chicken stock, garlic and sliced lemon to a pot and bring to a hard boil. Turn off the heat and let sit for one hour with the lid on.

Remove chicken, garlic and lemon slices from the pot and bring liquids back to a boil. Reduce until 1 cup remains, then stir in crème fraîche.

Pour about ½ cup of the liquid into a small bowl and stir in potato starch until smooth. Return to the boiling liquid and whisk rapidly until it thickens. Add salt, pepper and lemon juice to taste.

Bring sliced chicken back to the pot and heat only until warm.

Stir in lots of minced dill and serve immediately.

Serves 4-6.

Served with raw purple beans, raspberry dressing (recipe below) and toasted almonds.

raspberry dressing

1 cup fresh raspberries

2 tablespoons grape seed oil

2 teaspoons apple cider vinegar


Process all ingredients in a blender or processer until smooth.

Refrigerate until ready to use.

Photography by Philip Blankenship.


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