The Hygge Life by Gunnar Karl Gíslason & Jody Eddy

Author:Gunnar Karl Gíslason & Jody Eddy
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-11-14T05:00:00+00:00

SERVES 6

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons paprika

Six 8-ounce salmon steaks

Kosher salt

12 scallions, cut into 1-inch segments

1½ cups cottage cheese

⅔ cup apple cider vinegar

6 tablespoons canola oil

In a small bowl, stir together the cumin, coriander, and paprika and transfer to a dinner plate, shaking the plate to evenly distribute.

Season the salmon steaks on both sides with salt. Dredge both sides of the salmon in the spice mix, pressing firmly to ensure that the spices adhere to the flesh.

Warm a cast-iron pan over high heat until nearly smoking. Add two of the steaks and fry until they are blackened and cooked through, approximately 4 minutes per side. Transfer to a plate to rest, then flip after 2 or 3 minutes to evenly distribute their cooking juices. Repeat the process with the remaining steaks. Add the scallions to the pan and quickly sauté until blackened.

In a bowl, gently stir together the cottage cheese and ½ cup of the vinegar until blended but still lumpy. Season with salt. In a small bowl, whisk together the remaining vinegar and the canola oil to make a vinaigrette.

Place each salmon steak on a dinner plate and top with a spoonful of the cottage cheese. Garnish with the blackened scallions and drizzle with the vinaigrette before serving.

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