Talk about brain boosting food!
The other day me and my husband got the best catch of the day - a 6 kilos Scottish Salmon! I've cooked many dishes already (see my earlier posts) but this one really gave a fair taste of the buttery, mild meat of the fish.

You can almost see how creamy and buttery the deep red meat is. Have to admit that I never had a better salmon in my life.
If you want to learn (or maybe you're already an expert) how to fillet a salmon this is a great help: https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiYvYqM5oL6AhUiNOwKHY-yBQAQtwJ6BAgXEAI&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D-xj9wA184Lc&usg=AOvVaw0RcVn9V-OW2wWpkN22cLHo
Ingredients
Salmon:
2 (one per person) pieces of thick salmon kotlet
Salt and pepper
Pumpkin Puree:
1 butternut squash
1/2 dl neutral oil
1 garlic clove (peeled)
Orange Glazed Tiger Prawns:
5 - 10 tiger prawns
1 orange (juice and outermost peel)
1/2 cup oil
1 Fresh red chili
1 tsp paprika powder
1 chopped garlic clove
Other:
4 - 6 baby carrots
Butter to fry in
Spices and leaves to garnish with
Method:
Salmon:
Heat a frying pan with oil
Salt and pepper the salmon on both sides
Fry on medium heat for 3-4 minutes on each side (depending on thickness). The salmon must not become too dry, but must retain its shine and red color in the middle. I prefer my salmon fried to 54 degrees.
Pumpkin Puree:
Heat the oven to 175 degrees
Split the pumpkin in two and core them
Place the pumpkins, cut side down, on a baking sheet lined with oil
Crush the garlic clove and place it on the tray
Roast in the oven until the pumpkins are soft, approx. 45 minutes
Scoop out the meat and mix smooth together with cloves of garlic
Season to taste with salt, pepper and lemon
Tiger Prawns:
Core the chili and peel the garlic. Finely chop chili and garlic and fry in oil in a frying pan for about 1 min.
Add the juice from the orange
Add prawns and fry for approx. 2 minutes
Season with orange zest, salt and pepper
Other:
Fry baby carrots until soft in butter
Garnish with herbs

Put the pumpkin puree on plates, put the salmon on top and the prawns, and carrots all around.
Enjoy!
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