Salmon with St. Agur

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?