Lightly salted salmon with blueberries
10 servings
20 minutes
Lightly salted salmon with blueberries is an exquisite dish of Scandinavian cuisine that reflects the subtlety and harmony of northern flavors. Historically, northern peoples valued fish preservation methods, including light salting that maintained its freshness and richness. In this recipe, tradition meets innovation—tart blueberries and crème de cassis liqueur add a fruity note to the salmon, highlighting its tenderness. A mix of sugar, salt, and pepper reveals the richness of flavor, making each bite balanced. The dish matures gradually as it absorbs aromas, making it ideal for refined appetizers or festive gatherings. Lightly salted salmon can be served with rye bread, cream cheese, and fresh herbs to create an unforgettable gastronomic symphony.
1
Prepare all the ingredients.
2
Remove all bones from the salmon fillet using tweezers.
- Salmon fillet: 1 kg
3
Cut the fillet in half across.
4
Blend blueberries with liqueur.
- Blueberry: 150 g
- Cream de Cassis: 1 tablespoon
5
Spread this puree on the fish fillet on the meat side.
- Blueberry: 150 g
6
Mix sugar, salt, and pepper.
- Sugar: 75 g
- Salt: 75 g
- Ground black pepper: 5 g
7
Also, distribute the spice mixture over both fillets of meat.
- Sugar: 75 g
- Salt: 75 g
- Ground black pepper: 5 g
8
Place one fillet on top of the other, meat to meat. Leave at room temperature for 3 hours.
9
Then flip this pair - the fillet that was on top should be at the bottom. Put it in the fridge overnight.
10
Wash off any remaining berries and spices from the prepared fillet, dry it, and store in a tightly sealed container in the refrigerator for up to 2 weeks.
- Blueberry: 150 g
- Sugar: 75 g
- Salt: 75 g
- Ground black pepper: 5 g
11
Serve lightly salted salmon, sliced into thin pieces.