My Mom, Marianne, likes to say she could eat salmon 5 days a
week. And while that might prove to be a bit much even for me, perhaps it’s our
Scandinavian genes making themselves heard.
Nothing is so sad as dry, poorly cooked fish and salmon can
be both of those on a bad day. Done right, however, it is a most sensual of fishes: soft,
moist and silky, fatty yet gently so in a mild way as opposed to say bluefish or
mackerel. Both I, and my boys, love it raw in sushi or as salmon tartar, seared, smoked,
salt & sugar cured as we do in Sweden, or fully cooked.
Over the years I’ve tried a few different coatings and
cooking techniques that allow the full, moist flavor of the fish to develop. So,
in this quest I came up with this one a while back after finding a spreadable
blue cheese I’d never seen before. I know that there are those who balk at the
idea of cheese and seafood together, but I promise this really works, The
distinct salmon flavor plays well off the tang of the cheese. On my last
trip to Sweden I was in fact served salmon with chevre hiding in a little pocket inside the filet.
This recipe requires a minimum number of ingredients and
cooks well either on the grill, in the oven, or even stove top in a frying pan. I chose to use my
grill.
Salmon with St. Agur
1 salmon filet (approx.1/3 lb per person)
St Agur cheese (substitute goat cheese if you cannot find
it)
Coarsely crushed black pepper
Olive oil
Place salmon skin-side down on an oiled piece of oven foil.
Using a spatula or broad flexible knife smear salmon liberally with cheese. Sprinkle with
pepper. Place on grill and cook about 10-12 minutes with the lid closed to
help distribute the heat. Check for doneness by gently inserting a knife and pushing
to the side. You can cook it all the way through, or, as I did leave it a bit
raw in the middle.
While the fish was on the grill I made a salad of baby
spinach leaves, yellow cherry tomatoes, and crumbled some regular blue cheese on
top to tie into the flavor of the fish dish. A tiny dash of salt (because
cheeses can be quite salty), pepper, a splash of vinegar and drizzle of olive
oil completed the greens.
In less than 15 minutes we sat down to eat. Leftovers, what
leftovers?
