Friday, June 15, 2018

Danish Fish Salad for #FishFridayFoodies

Hi,
I'm the hostess for this month's Fish Friday Foodies and when I suggested a Fish Salad for this month's theme, I had no idea of what I was going to make.
 No idea, none, nada.
I would have loved to share how to make Sildesalat, but I've done that before, and it's a great salad BTW, but not for everyone. 
You know we Danes love our fish and will use almost any excuse to have it for dinner.  This salad works well as such. 
Danish Fish Salad
This salad can be served hot or warm, and it's a slightly different take but perfect for summer.  
 You can use some of those little bitty zucchini as well as some young crook neck squash for it.  And if you've never cooked with fennel, this is an easy one to start with.   Although don't buy the big fennel bulbs for this, they're a little on the tough side.  Please learn from my mistake.
And the tomato's you see are just there for decoration, although they did taste good with it.
Danish Fish Salad
Danish Fish Salad


I did modify the original recipe cause, gee, I'm the cook?

And the leftover veggies, cause there were some, tasted so good sauteed with a little sesame oil and some sweet soy sauce.
Next time I make this, I'm going to use Bok Choy though, I discovered, I really didn't care for the Fennel.  


Danish Fish Salad

prep time: 10 minscook time: 6 minstotal time: 16 mins

ingredients:


Lemon butter
  • 4 Tbsp lightly salted butter
  • 1 tsp freshly squeezed lemon juice
  • 1/2 small crushed clove garlic
Warm salad
  • 2 small zucchini and yellow crookneck squash, sliced
  • 1 tablespoon vegetable oil
  • 20 almonds, blanched, peeled and cut into strips
  • 1 small fennel, cut into thin strips 
  • Freshly ground pepper
  • Salt (1/4 tsp.)
  • 4 oz fresh spinach leaves, coarsely shredded
  • 2 lemons in wedges
Grilled Cod
  • 1 fresh  (or frozen )cod fillet patted dry, 1 piece (approx. 8 oz )
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp salt
  • Freshly ground pepper

instructions:


Prepare the lemon butter by melting the butter in a saucepan over low heat, add the lemon juice and garlic and cook for a minute or two.  Turn off heat and let cool.
Cut the squash slices into quarters. Heat the oil in a frying pan over a moderate heat.
Fry almonds in 1 tablespoon oil  for approx. 2 min. Turn up to high heat and add the fennel, let it cook for about 3-4 minutes and then add the squash, and turn heat down and cover and let cook for about 5 minutes or until the squash is cooked and sprinkle with salt and pepper.  Leave to cool for just a moment or two, then arrange the spinach and top with the cooked warm vegetables, and the lemon wedges.
While the vegetables cook, prepare and cook the cod.  Take some of the lemon butter, and melt in a saucepan.  Add some slices of lemon and place the cod on top, sprinkle with a little salt if desired, and place a lid on top and let steam until fish is cooked and flakes easily.   
Place the cooked fish on top of the vegetables and pour the remaining lemon butter over top.  Serve warm with a nice crusty roll on the side.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.  
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

7 comments:

  1. What lovely flavors and texture you have in this warm salad, Sid! Thank you so much for the great theme. I loved the challenge of creating a special seafood salad this month.

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    Replies
    1. It was good, and not something I would have thought of making until I had to come up with a salad, but it was good with the fresh veggies in it.

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  2. This looks delicious Sid. So glad someone made a warm salad. Thanks so much for hosting this month.

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    Replies
    1. It was good and will be repeated, but next time I think I'll leave out the fennel. Not terribly fond of it. I do love a twist on a salad though, and this one was good.

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  3. That looks wonderful! I love all of the different flavors, especially the fennel. Thanks for the great theme!

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    Replies
    1. Thanks, the flavors were good, although the jury is still out on the fennel, I'm not real sure I cared that much for it. But I did have fun eating it.

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  4. Your salad looks delicious, great combination! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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