Nordic Salmon and Root Vegetable Braise
This comforting braise combines the delicate flavors of fresh salmon with hearty root vegetables, seasoned with classic Nordic spices. It's a perfect dish for a cozy dinner, nutritious yet full of warming flavors. Specialty fresh salmon from a local fishmonger can elevate this simple, rustic dish.
Ingredients
- 1 1/2 pounds fresh salmon fillet, skin removed and cut into 2 inch chunks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1 inch rounds
- 2 parsnips, peeled and sliced into 1 inch rounds
- 2 cups fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon crushed juniper berries
- 1 teaspoon wholegrain mustard
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh dill, chopped
- 1 lemon, cut into wedges
Method
- Heat the olive oil in a large dutch oven over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the carrots and parsnips, cooking for another 5 minutes until they begin to soften.
- Pour in the fish stock and white wine. Add the bay leaf, juniper berries, and mustard. Bring to a simmer.
- Cover the pot and let the vegetables cook for 30 minutes or until tender, stirring occasionally.
- Season the salmon chunks with salt and pepper, then gently nestle them into the braise. Cover and cook for an additional 10-12 minutes until the salmon is just cooked through.
- Stir in the fresh dill. Adjust seasoning if needed. Serve hot with lemon wedges on the side.