Salmon is the Madonna of Christmas.  A changeble fish that can be made in many ways. You can eat it raw, poached, fried, grilled, baked, hot smoked, cold smoked, marinated … Yes there is as many ways as Madonna’s image has changed during her career.

On my Christmas table, the marinated salmon has a pride of place. I rather marinate it myself and usually try various seasonings.

I often take what’s in my spice rack, as ”Kajsa Varg” probably would had said. This time I had fresh thyme at home and because I like the taste of orange, especially around Christmas, it had to be a dash of Italian blood orange juice in the marinade. It is of course, also good with juice from a fresh blood orange.

The result is a delightful, fresh marinated salmon with a slightly firmer texture.

A sweet strong mustard sauce as a condiment would increase the flavor.
Here you go!

THYME AND BLOOD ORANGE MARINATED SALMON WITH A MUSTARD SAUCE
About 6 pers

500 g of skinned and boned salmon (like Salma salmon)
1/2 cup organic sugar
¼ cup salt
½ tbsp white pepper
½ cup fresh thyme
¼ cup blood orange juice

MUSTARD SAUCE
1 tbsp strong and sweet mustard
0.5 tbsp french mustard (Dijon)
0.5 tbsp white wine vinegar
2 tablespoons honey
0.5 cup of whipping cream

SALMON
HOW TO…

1. First freeze the salmon for at least 2 days.
2. Mix sugar, salt, white pepper and thyme and rub it into the entire salmon.
3. Add the salmon and all the sugar mixture into a plastick bag and add a little blood orange juice.
4. Let it marinate in the fridge for one-two days.
5. Rinse the salmon quickly and wipe it dry.
6. Cut into thin slices and garnish with fresh thyme.

MUSTARD SAUCE
HOW TO…

Mix all the ingredients in a bowl and serve it with the salmon.

Salmon is a versartile fish. Season it with any seasoing you wish. Only your imagination can set boundaries.
Hej hej
Pernilla