This episode is sponsored by Salma salmon and I'm so excited to have the honor-
-to make a recipe just for them, since I love their salmon.
This is a wonderful salmon carpaccio with lemon dressing.
Have you ever tried Salma salmon?
Everyone who's tasted this dish are shocked at how simple and yet delicious it is.
The first thing I'll do is roast the pine nuts so they have time to cool off.
Sticks to everything...
Pine nuts should be roasted in a dry frying pan.
You don't need any extra fat since the nuts contain a lot of fat.
Now they're perfectly roasted, which means that they're golden brown.
That's the time to turn it of and remove them so they don't burn.
The dressing gives flavor to this whole dish and it contains a lot of lemon.
The flavor is in the lemon zest.
The juice itself is only sour, and it's the zest that has the lemon flavor.
That's good to keep in mind - you want the lemon flavor, not just the sour juice!
I'll also use the juice from the lemons, because I want some of the sourness as well.
You can go two ways:
Either I press them with my hands and use my fingers as a strainer-
-but if you have dry hands, that can sting a lot, so I use a tea strainer instead.
I thought I had one ... Maybe in another drawer.
Someone's waving a tea strainer in the background... There it is.
Of course you want a gold one to match the grater.
Just anything won't do.
Do you know what this is?
It's mustard seeds.
Often you only use it when making mustard-
-but I think it's a nice spice with a great consistency-
-so I add one teaspoon in my dressing.
Lovely sound.
This dressing is great for this salmon carpaccio I'm making-
-but it's also great with fried salmon.
This dressing contains a lot of lemon juice, so I add it just before serving the salmon.
This is because the acid in the lemon actually cooks the salmon a little bit.
That takes some time. But if I add it and leave it to marinate for a long time-
-the fish gets a bit dull. I want it to be really raw.
The Salma salmon is packaged within four hours after it's caught.
What's nice is that it's free from both skin and bones-
-so it doesn't take long to prepare it.
Another thing I really like is that you can see when it was caught on the package.
Now I'm just going to cut this, since you can eat it raw-
-without having to put it in the freezer beforehand. Very convenient.
So fresh.
Another thing I find really positive for me personally-
-since almost everyone around me is pregnant at the moment-
-is that you can even eat this raw, even if you're pregnant.
That's great if you're making this for a party, for example.
If you have questions concerning Salma salmon, all information can be found on their website.
A nice plate to serve everything on.
You can either make four plates, or you can serve it on a nice serving dish.
If I make homemade sushi...
If I make homemade sushi, I always use Salma salmon.
I know I'm sponsored, but I would have said it anyway.
Look at how nice it is.
You simply get happy.
I dare say that this Salma salmon carpaccio will be a sure hit.
I've made it for countless parties, so I know.
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