Yesterday, Hanna Gullichsen and Joonas Laurila showed in their Sunday service how to make a crazy good salmon.
This time rice and cucumber are served with salmon. Hanna Gullichsen
The idea for the tastiest salmon in the world was born one sleepless night when a food influencer, a chef Hanna Gullichsen browsed the food pages on the web.
The combination of brown sugar and Dijon mustard in salmon in particular was impressive. Gullichsen knew this had to be good. But the food still surprised:
– The best salmon I’ve ever eaten, Gullichsen praises.
It took five tests before the sixth time I really said it. The recipe was simple enough, but still perfect.
– The salmon is crispy on the surface and succulent on the inside. It cannot fail. Salmon becomes insanely good.
Gullichsen emphasizes that it is better to put different ingredients on the surface of the salmon in stages, rather than all at once, as it really does affect the taste.
This was has a crunchy surface and succulent inside. Hanna Gullichsen
The Sunday service, which returned from a break yesterday on Sunday, had more than a thousand followers for less than an hour.
Gullichsen and her husband Joonas Laurila served with coriander and lime-flavored rice and cucumber salad with salmon.
They promise that your Sunday service will continue again.
Sweet and mustard salmon like Sunday rice or #sugar salmon
800 g of fresh salmon
2-3 tablespoons Dijon mustard
3 tablespoons brown sugar
1 dl bank flour
pot of fresh parsley
30 g of butter
salt
black pepper
1 lemon
1. Preheat the convection oven to 175 degrees.
2. Remove the skin from the fish and cut the boneless salmon into cubes. Prefer the middle part of the fish so you get pieces of roughly the same size that cook at the same time.
3. Stir the mustard into the salmon pieces and place them on a baking sheet covered with parchment paper.
4. Mix brown sugar and plenty of black pepper and a decent pinch of salt together. Sprinkle the sugar mixture over the mustard-coated fish. Pat your fingers if the sugar does not spread evenly.
5. In a bowl, melt the melted butter, chopped parsley and pepper flour, season with salt and black pepper. Lorauta according to a drop of olive oil if the mixture seems too dry.
6. Pat the herb icing as evenly on top of the fish as possible, do not leave any edges to be patted.
7. Bake for 10-12 minutes, the salmon should be left succulent inside, so do not overcook.
8. Lift the sheet metal from the oven and grate the lemon zest over the hot fish and squeeze the juice of half a lemon.
9. Serve with the side dishes of your choice.
Rice flavored with coriander and lime
3 dl basmati rice
salt
pot of coriander
2 limes
olive oil and / or a pinch of butter
1. Boil the rice for 10 minutes in salted water and pour off the excess water.
2. Mix chopped coriander, grated husk of two limes and juice of one lime with hot rice, season with salt and sprinkle with olive oil. Taste and taste.
Fresh cucumber salad
1-2 fresh cucumbers
1 fresh jalapeno (or 1 teaspoon of chili flakes)
2 tablespoons rice wine vinegar
1 lime (juice and grated)
loraus honey
olive oil
salt
1. Wash the fresh cucumber and cut it lengthwise. Spoon the seeds out with a spoon and cut the cucumber into pieces about an inch thick.
2. Cut the jalapeno into as thin slices as possible.
3. In a bowl, mix the rice wine vinegar, honey, lime juice and grated rind and fold in the cucumbers and jalapenos. Stir and stir in the olive oil, season with salt.