Do you also get cooking inspirations from the recipes you find in food magazines? I sure do and every once in a while, one screams my name.
So, what was this recipe that grabbed me? It was “Västerbottenslax med romsås och svartkål med linser” published in the number 12 issue of 2020 in Matmagasinet, one of our favorite Swedish cooking magazines. So read on…
Västerbottenslax med romsås och svartkål med linser or Aged-cheddar coated salmon and black cabbage (kale) with lentils was a dish I challenged Eva to prepare for New’s Eve dinner and she met the challenge grandly. So, I knew this one had to be shared. Yes indeed, we’re bringing you a recipe for a cheddar cheese coated salmon fillet as shown in the opening image. You can go see the original image here. The salmon fillet is coated with finely shredded cheese and then seared in a pan and baked (but not for long). It’s going to end up on a bed of sauteed beluga (black) lentils, svartkål (more on this in a minute), and scallions. Then it’s topped with a big dollop of a special Swedish sauce. Now, before you run away, this recipe works, it really works! But, just in case the idea of cheddar cheese and salmon isn’t grabbing you, we’ll also be showing a couple of other ways to prepare the dish with cheddarless salmon.
FYI: You have my apologies for not having images of the “Västerbottenslax med romsås och svartkål med linser” dish Eva cooked this past New Years’, but it was New Year’s Eve and who wants remembers to take pictures then?
The Salmon…
No, that’s not me (I wish it was), and no I didn’t go fishing, I’m just getting a bit of spring fever these days. Besides, I love this image which was taken by Ted Logart, upcountry in Skellefteå, Swedish Lapland (where the reindeer live).
For the salmon, you’ll need to use the finest fresh (or fresh frozen) salmon filets you can find. You want the thick center-cut pieces and they need to have the skin removed and be bone-free. If you have a good fishmonger nearby, they should be able to fix you up, but frozen works very well with this recipe as well. That’s what we used.
Sidebar: Do you find that salmon is expensive where you live? It sure is here. Currently, we pay about US$14 per pound for farm-raised frozen salmon. Fresh farm-raised is US$20 per pound. If you can find it, fresh wild-caught salmon is around US$100 per pound here and that’s way above this humble bloggers payscale. How much is salmon where you live?
The Cheese…
ErikHillbom, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons
The Swedish recipe calls for Västerbotten cheese, thus the name Västerbottenslax (“lax” is salmon in Swedish). This aged cheddar is uniquely Swedish and has been produced in Burträsk (way upcountry from here) by the same proprietary recipe since 1872. It’s said, back then, a dairymaid named Ulrika Eleonora Lindström accidentally came upon the recipe when she left the cheese unattended for a bit of time to sneak off with her boyfriend. That allowed the temperature to vary and thus we have our famous Västerbotten Swedish cheese. If interested, one can learn all about the cheese and history HERE (in English).
You might remember Västerbotten cheese, as it was a key ingredient in my “The Pie Of My Eye- Färskpotatispaj med Spenat“ post back in July of 2017. It’s all about a very special Swedish potato and cheese pie.
Unfortunately, it may not be so easy for you to source Västerbotten cheese where you live. If you do want to go looking for Västerbotten cheese, I’m told it is available via online sellers. But, not to worry, you can easily use a high-quality aged cheddar in place of Västerbotten cheese for this recipe. We would often substitute Boar’s Head Canadian Cheddar mixed with about 20% parmesan to get that Västerbotten cheese taste. Although I’ve not tried it, I believe Cabot 3 Year Cheddar Cheese would work fine as well.
The Lentils…
I know your thinking, “no, not mushy, tasteless, lentils”. But, these are black lentils a whole different thing and a lentil game changer for me. They hold their shape nicely when cooked and their extra rich, earthy flavor makes them perfect in this dish. For my cook of the alternates (more on this down below) to this dish, I cooked the lentils in chicken stock to add a bit more flavor, but that’s optional. You can see where the name comes from as they do have the appearance of beluga caviar. Beluga lentils are also marketed as black lentils in some areas. If they’re not already in your pantry, they should be easy to find at many grocers like Whole Foods or online.
The Greens…
GearedBull at English Wikipedia, Public domain, via Wikimedia Commons
The Swedish recipe called for svartkål which translates to black cabbage but is actually black kale. Also, known as Tuscan or cavolo nero among many other names. Its earthy and slightly bitter taste combines well with the cooked beluga lentils and scallions. Be sure and remove the tough stem from the kale prior to slicing. Also, we don’t blanch the kale here as we want a bit of texture in the kale. If black isn’t available, green will work, but the sturdiness of the black kale works well in the sautée.
The Caviar…
By Jiel – Own work, CC BY-SA 3.0, via Wikimedia Commons
Scandinavian caviar all starts with this gal, who calls the Northern oceans home. Her formal name is Cyclopterus lumpus, but she’s mostly known as a lumpfish. The eggs from the female lumpfish end up being cured in Bohuslän on Sweden’s west coast by Abba (not the singing group).
After curing, they are sealed in a wee glass jar and sent around the world (but mostly to Scandinavian destinations). Coming in at a much lower price than Russian caviar, Stenbitsrom provides a much more economical way to enjoy caviar, and it’s pretty tasty as well. Stenbitsrom (lumpfish roe) has a salty/fishy taste and is used in many Scandinavian dishes and sauces or just eaten on a cracker. When we lived in the US we often substituted tobiko which we found at Asian stores. Note, don’t use the stuff that’s sold off the shelves in some grocers. If it’s not refrigerated it’s not the Scandinavian variety. In the end, feel free to leave it out of the sauce.
The recipes…
Västerbottenslax med romsås och svartkål med linser. Foto: Christina Uhlin
A bit about the recipe, first this is not a panko or bread crumb coating. It is a finely shredded aged cheddar cheese, flour, and egg wash coating. It’s like a fish fry coating, except you use the aged cheddar cheese instead of bread or panko crumbs. So, you simply season your fillet to suit and dust it in plain flour, then the egg wash, and then you roll and press on the finely grated cheese. To fry, you add a bit of butter (or fat of choice) to your fry pan and sear the fillet on each side so as to just melt the cheese. Then probe for temperature and decide if it needs the oven, but if it does it should only take a couple of minutes. So what does the cheese coating do besides add a unique taste? It helps keep the moisture in the salmon.
And my friends, when you add the cheddar cheese coated salmon on top of the beluga lentils, Tuscan kale, and scallion sautée with a dollop of the caviar cream sauce, you have a wonderful dinner indeed. I must say the cream sauce mixes quite well with the lentil sautée, so I recommend making a double batch. Heck, the sautée makes a great dish on its own.
For the complete recipe, just click on the “CLICK HERE” below.
CLICK HERE A wonderfully delicious and festive Swedish dish. This unique dish of salmon is coated with shredded aged cheddar and then seared and baked. It's then served over sauteed Tuscan kale, Beluga lentils and topped with a caviar cream sauce. It’s easy to prepare and elegant on the table. Cook the lentils according to the instructions on the package. Let them drain. It takes 15 -20 minutes to cook your lentils. Don’t overcook them as you want a hint of bite to them for this dish. You can cook your lentils in chicken stock to add a bit more flavor if you like, but that's optional. Cut out the tough stem from the kale prior to slicing it thinly. Also, we don't blanch the kale here as we want a bit of texture in the kale. Slice the white part of the scallions into smallish pieces and do the same for the green top, keeping them separate. Heat your olive oil in a large saute pan and fry the kale and white end of the scallions for a few minutes. Now, add the cooked lentils, mixing them in well. Season with salt and pepper to taste. This can be made ahead and reheated before serving. Whisk the crème fraîche, then mix in the caviar (if using). Once blended, mix in the snipped dill and chives stirring to blend well. Season with a pinch of white pepper to taste. You may also need a pinch of salt if using the caviar. If you omit the caviar you will need to salt the cream sauce to taste. Salt and pepper the salmon pieces and then dust the fillets in flour. Next, dredge the flour-coated fillet in the beaten egg and finally roll the egg-coated fillet in the finely grated cheese. Press the cheese to the fillet sticking as much as possible to the salmon. Heat the butter (or oil) to medium heat in a frying pan and fry the salmon for about 2 minutes on each side or until the cheese begins to melt. Using a temperature probe, check the internal temperature of the salmon. You will likely need to go to the oven to finish cooking the salmon. Should the salmon need more heat, place it in the middle of the oven. Check the temperature every couple of minutes as it will cook quickly and you don’t want to overcook it. We like ours a bit pink in the center, so I shot for 110-115°F. This should see it land on the table at about 120°F. See note 4. Plate the salmon on the warm sauteed Tuscan kale with beluga lentils and garnish with the caviar sauce and sniped scallion tops. A garnish of cured salmon eggs (Ikura) is nice as well. 1.You can adjust the size of your fillet as you wish, but we find it better to have a nice size fillet for this cook. Not a cheese and fish fan or on a low-fat diet? Try one of these salmon substitutions. For this cheeseless version, I lightly brushed the salmon fillet with some nice olive oil, seasoned and popped it into a preheated 390°F (200 °C) oven. I checked it at 4 minutes and then cooked for another two. Your cooking time will vary depending on the doneness you prefer. Refer to the recipe notes for my thoughts on salmon doneness. I served it over the Tuscan kale, beluga lentil, and scallion sautée as detailed in the recipe above (it’s a CLICK HERE dropdown). This version was also very good served with the caviar sauce, which is also in the recipe above. Now, for those of you who follow my blog, you know this old blogger’s Falstaffian lifestyle has come to an end, and rightly so. No more high-fat, carb-loaded meals served with fine wine and followed by a lovely cheese plate and port. Nope, I’ve got to find new ways to frolic in the kitchen and find joy at the table. So, my friends, this is the way I now enjoy the dish. For the salmon, I brushed it with Dijon mustard and wrapped it with a fat-trimmed slice of prosciutto. Then bake it in the oven as described above. I served it over the Tuscan kale, beluga lentil, and scallion sautée outlined in the recipe (in the dropdown box above). I omitted the caviar cream sauce (sadly) and replaced it with a Greek yogurt and lemon cream sauce. The sauce was a blend of Greek yogurt, some fine lemon zest, a tad of horseradish, and a pinch of white pepper. I thinned it slightly with a squeeze of fresh lemon juice. It was tangy and tasty, marrying well with the lentil sautée. A very tasty substitution indeed. We do hope you give the Aged-cheddar coated salmon with black cabbage (kale), lentils, and caviar sauce dish a try as it was a very unique and tasty piece of salmon. But with that said any of the three would set well at most tables. Chloe says, “What’s this Mom? Did you say salmon, I’m in! What’s this black crap at the bottom? Oh well, I’ll eat that last… This one gets my coveted 5 paw rating – “Aged-cheddar coated salmon with black kale, lentils and caviar cream sauce
Ingredients
Salmon
Tuscan (black) kale with lentils
Caviar cream sauce
Instructions
Recipe Notes
2.Crème fraîche works best here, but sour cream with a tad of heavy cream can work as well. It just won't be as rich.
3.Cured fish roe of any kind can be used here. Should the caviar be unavailable it can be omitted. Note, don't use the stuff that's sold off the shelves at room temperature you see in some grocers. If it's not refrigerated it's not the Scandinavian variety.
4.The US-FDA says to cook salmon to 145°F for “food safety”. I say it's up to you to decide where you want the temperature. Here in Europe, they cook it however you wish. FYI, when cooking salmon rare, we always pre-freeze our salmon for at least 72 hours prior to cooking. It’s the same way that we prepare our salmon for sashimi. I’m not promoting this, it’s just what we do.Salmon variations…
– Salmon with Tuscan kale, lentils and caviar sauce –
– Proscuitto wrapped salmon with Tuscan kale, lentils and yogurt lemon sauce –
“Falstaff and his page” by Adolf Schrödter: public domain.
Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.
David @ Spiced says
A 5-paw rating? Well that is indeed something special! And I can see why. I will admit that my first reaction was one of surprise when I saw salmon coated with aged cheddar. That’s not a terribly common combination, but I trust you and your tastebuds, Ron! Plus, the moisture angle makes perfect sense to me. I’m intrigued! And when I get intrigued, I usually end up in the kitchen. I totally get what you are saying about the Falstaffian lifestyle – we’re still (yes, still) detoxing from the holidays here. Maybe one of these years, I won’t go so wild at the holidays. Maybe. Either way, thanks for sharing this recipe with us. It sounds quite tasty!!
Ron says
I think the image got me thinking about the combination and I was also intrigued. But, I too was a bit surprised both by the cooking method as well as how well it turned out. Who said you can’t mix cheese with fish, we do it here all the time.
I think I’m detoxing from many holidays of the past, but life is good even without that cheese plate.
Thanks for stopping by and having a read…
Denise@urbnspice says
Your recipe sounds divine, Ron. We love salmon, beluga lentils, kale and aged Cheddar, so you have inspired us already! Thank you for sharing.
I live in British Columbia, Canada so luckily, I can easily find salmon in the grocery stores or at the fishmongers. It ranges in price (generally in kg) but around $15/lb to $35/kg depending if it is wild or farmed, fresh or frozen. It is one of those foods that we indulge in on occasion because we love it.
Hope you are doing well. All the best to you.
Ron says
Hi Denise, I’m glad you liked the recipe and I hope you do get a chance to try it. You know I think the reason I struggle so much with the price of salmon is that I caught so much wild salmon when we lived in the PNW. I wish I had a couple of those fresh Coho salmon I caught there. We eat salmon about two times a week and true cod at least once a week, so I’ve always got my eye out for new and different recipes.
Thanks for stopping by and giving us a look at BC, Canada salmon prices.
Mad Dog says
That sounds delicious to me – you’ve got me wondering if I could smoke it with a cheese coating. Even your health conscious version looks very tasty.
I just looked up salmon prices on a UK supermarket comparison site and the cheapest fillets are £8.40 per kilo – it’s probably frozen. Evidently salmon is far too cheap here – I think it has become the new chicken.
Ron says
Smoked might work or what about using smoked age cheddar for the cheese coating? You know we’ve been making the prosciutto-wrapped salmon for years. I usually cook it on the grill and serve it creamy pasta and peas.
Mad Dog, your salmon prices are indeed good. Almost worth making the drive over to pick up a bunch, but then I’d have to pay duty and customs fees when bringing it back. Damn Brexit…
Roland Marandino says
As you know, magazines have provided me as well with a load of recipes. Your post provides so much great information and reflects a lot of work on your part.
Ron says
Thanks Roland! You know, I think if one looked at my cookbook collection most books would have images of the cooked recipes. I love visual food inspirations. Thanks for stopping by…
Raymund says
Yup I do get inspiration from magazines too together with bloggers recipes and supermarket flyers, I do learn a lot from them. This fish dish for example, I love how its prepared and presented, the flavours look stunning and the colors are vibrant specially those black lentils over orange salmon, will definitely make something similar like this
Ron says
Thanks, Raymond! I also love to get inspired by a dish we were served at a restaurant and then try and duplicate it without the recipe at home. Thanks for stopping by….
Eha Carr says
Delightful to find your post in the box, Ron ~ and I truly wish you fun days discovering that you will not miss the Falstaffian ways at all . . . well I certainly have not 🙂 !! Love all your ingredients none of which would me missing from my weekly list. Yes, black lentils make a nice difference from the ‘ordinary’ ones but I’ll happily eat the latter any day !~ Methinks most of us very much relish salmon these days. For health reasons I would be willing to pay considerably more for wild salmon which however sadly is not usually available here . Yes, expensive everywhere methinks – have just Googled our supermarkets – the usual seems to be $A27-30 per kilo. Your cheese crusted fillets look most appetizing indeed . . . the baked prosciutto-wrapped version is much more ‘me’ tho’ 🙂 !!! And lumpfish roe . . . . PK, but I wish I was not old enough to remember the real Beluga and Sevruga . . . I can still remember the delights on my palate . . .
Ron says
It’s a delight to have written the post as well. You know I thought I knew a little bit about food and such until I started looking into food and nutrition and sugar. It’s everywhere!!! My new culinary journey has actually been an educational and fun journey thus far.
I’ll take your salmon prices anytime. The prosciutto-wrapped version is most often grilled on the bbq and makes it to our table often. Oh, I love all lentils even if they are a bit dull and mushy. I especially like red ones in a good Masoor Dal Tadka, which is in the pot as we speak for tonight’s dinner.
In my travels to Russia, I had caviar more than once and totally agree with you regarding “the delights on my palate”. But at 3.6 euros per gram, I’m likely not going to have it landing on my palate again.
OK, Eha you got me, what does PK mean??
Eha Carr says
*loud laughter* ‘PK’ means my finger slipped !!! It was meant to be ‘OK’ !! Brilliant English, I know, I know ! Re real caviar – for some reason thought it was no longer available at all . . . not that I could afford it either . . . As far as your future food ‘journey’ is concerned . . . never use the very boring word with ‘h’ in it, just slowly open your eyes to all the ingredients and ways of cooking you may not have thought of before . . . herbs an spices can take place of sugars and fats !!!
Ron says
I’m glad to know it was a finger slip as I thought I was further out of the internet slang loop than I am.
Sound nutritional advice indeed…
Ciao Chow Linda says
Glad to see you are back posting although the thought of cheese over salmon seems highly unorthodox. I’ll take your word for it that it tastes delicious, since I can’t get that cheese here. Even your dog gave it a rave review! Lentils and black kale with it sounds perfect to me.
Ron says
It’s good to be back Linda! You don’t need the Swedish Västerbotten cheese. Just use a high-quality aged cheddar and mix it with about 20% parmesan and it will be very close to the Swedish taste. Thanks for stopping by…
angiesrecipes says
Good to see that you are now fit enough to blog again, Ron. The salmon is also my favourite fish and as much as I love lentils and beans, they just don’t love me back. So I might just make salmon steak with aged Cheddar coating. Must look out for some sushi quality salmon!! Chloe is a clever dog 🙂
p.s About the freshly milled spelt. You certainly can use storebought wholegrain spelt flour. I milled it myself because I have a small grain miller.
I wish you a wonderful and sunny day!
Ron says
Hi Angie, I’m fit to blog. It’s the cooking and cleaning that’s still a challenge. You know I think the salmon dish would go well with any veggie side and some roasted potatoes.
Thanks for the info on the spelt flour!
Take care and stay safe down your way…
Jeff the Chef says
What an intreguing dish, Ron! I’m all in with the kale and lentils. It’s the cheese coating that really throws me, but it sounds really interesting. I can’t quite imagine what it tastes like, but I’m eager to find out! Salmon around here (Chicago) goes for about $15 a pound … but I can’t vouch for the quality. Speaking of salmon, I spend my summers in northern Michigan, near the lake. For years, they would stock the lake with salmon to bolster recreational fishing, and lo and behold, to everyone’s surprise, the salmon started spawning in the beautiful, spring-fed streams that feed the lake. So, maybe this recipe (and that beautiful fishing photo) gives me some incentive to go fishing in the last days of summer.
Ron says
I’m betting you’d like this dish and the joy is that you can easily use the less expensive frozen salmon fillets.
Jeff any incentive to go fishing is a good incentive. Many years ago, I used to fish for salmon and trout in the U.P. (Marquette area) and have fond memories of fishing there. In past years I fished for salmon a lot, but I’m getting too old to handle some of the fishing situations we have to endure here. However, we do have some nice salmon guides that one can hire. There’s nothing like fresh-caught salmon or trout cooked on the open fire…
John / Kitchen Riffs says
Cool dish. Love lentils (in fact we had lentil soup for dinner last night), and they combine beautifully with kale. And salmon. 🙂 Have never even thought of combing salmon and cheddar — intriguing idea, and must try. Wild Alaskan salmon as I recall is about $17 – $30/pound depending on variety and how early in the season you’re buying it. Expensive, but much less than what you’re paying! Anyway, such a fun recipe and post — thanks.
Ron says
Thanks, John, it is an intriguing dish and I must say I really liked it. The beluga lentils and kale sautee
has found its way to our table a number of times since discovering its simplicity and good taste.
Thanks for stopping by…
David Scott Allen says
Well, you know I am always up for something new and different, though I like both the cheddar idea and your healthier prosciutto-wrapped version. And I have to admit that I wonder when my “Falstaffian” days will come to an end. I guess it will happen for most of us along with way. But this is when we find out how good the simple ingredients can be without all the extra added fat. Thanks for the recipes, my friend, and I will let you know the results.
As for salmon prices, the farm-raised can go from US$7-$13 and the wild from US$13-25. I feel like I am betraying foodies everywhere when I say: I actually prefer the Scottish Atlantic salmon for flavor and texture. People will tell me I am wrong, but I have always said that, when it comes to taste, there is no right or wrong – just different.
Stay well, Ron, and I (we) look forward to many more healthy recipes soon!
Ron says
David, I think you guys would like both methods of cooking the salmon. We have been doing the prosciutto-wrapped version on the grill for some time now. It’s a great summer salmon dish.
I’m hoping you will not have to endure the loss of your “Falstaffian”. Some folks seem to make it through life without ever having to adjust their eating and drinking habits. My father ate and drank as he pleased until we left us. But, he never really cared for deep-fried food, but boy did he love rye over rocks. Eva had a grandmother-in-law who lived to be 100 who ate sausage often, bacon and eggs for breakfast, wine with dinner, and always had a whisky prior to dinner. She smoked until she was 99, only quitting then because she felt they were too expensive. I once asked her the secret to long life and she told me it was the “chicken dance”. Yep, she danced until she could not stand anymore and then move to it in a chair until her last days. Here’s how we do it in Sweden.
Ronit says
This dish looks so tasty. Great combination of flavors and colors, with the lentils and kale.
Salmon paired with cheddar is new for me, so I definitely want to give it a try. I doubt I can get this specific cheddar, so thanks for giving alternatives. Cabot is my first choice for cheddar, and I always have their extra-sharp one at hand, so at least I can improvise with that! 🙂
Ron says
Thanks, Ronit! You know, I think the reason I was drawn to the recipe is the thought of a cheese coating over fish being a bit taboo among some foodie groups. Me, I like to try new flavors and textures. The Cabot 3 year aged cheddar would work great, especially if you blend in a bit of parmesan. That gives the cheese a taste very near the taste of Västerbotten cheese.
Thanks for coming by and having a read…
Liz says
I’m so glad you were able to find a substitute that was delicious. I’m surprised the cheese doesn’t just melt into the pan and come off the salmon. It’s a very interesting recipe Ron and I enjoyed the back story. I’ll have to look for those black lentils, they are intriguing.
Salmon here is quite inexpensive compared to your prices. I am surprised that it is so expensive for you. My fish monger has sashimi grade farmed Norwegian salmon for about $12/pound. We can get farm raised salmon at Trader Joe’s for about the same price but wild salmon is closer to $24/pound.
Ron says
Hi Liz, I think you’ll like beluga lentils. You might even be able to find them at Trader Joe’s. Boy do we miss Trader Joe’s, we used to shop there often and bought more than one bottle of 2 Buck Chuck wine. Those are some very good salmon prices especially the sashimi grade. Thanks for having a read…
2pots2cook says
Hello Ron ! Your posts are always so full of interesting information and I always learn a lot from you. Salmon is quit expensive down here as well but we really enjoy good food and happy moments they carry along so we open our wallets quite easily when about food… this one will definitely be on our menu quite soon ! Thank you and stay well !
Ron says
Howdy Davorka! I’m so glad you enjoy my posts. Salmon is indeed a luxury, but here it cost about the same as a sirloin beef steak so it’s easier to justify that way. Our inexpensive meat protein is chicken followed by pork and for fish, herring is the cheapest, then flat fish, cod, and salmon. Thanks for stopping by and stay safe down your way…
Frank says
This does sound awfully nice, Ron. I happen to have some Tuscan kale in fridge, lentils (albeit not the beluga kind) and salmon on hand. And the cheese is available on amazon.com it seems, so I’m in business. May give it a go this weekend!
Ron says
Hi Frank, I’m glad you like the looks of the dish. It’s a good one. Let me know what you think if you give it a go…
Healthy World Cuisine says
If we could give you 10 stars we would. So happy to see you back in the kitchen Ron. This is such a unique and very elegant dish. Perfect for a dinner party, if we ever get back to doing that. A complete meal boosted with loads of protein to keep you feeling full and happy. Thanks for putting in some recipe exchange ideas, especially for the cheese as that might be difficult to obtain in all parts of the world. Book marking this recipe for later as this is a must try!
Ron says
Hi Bobbi, it’s good to be back in the kitchen but I’m becoming a different cook. I’m glad you liked the recipes and do hope you have a chance to give them a try. Take care over your way and thanks for stopping by…
Healthy World Cuisine says
So glad to hear this Ron! What do you mean by a different cook? You will always be a special chef in our eyes. Take Care
Healthy World Cuisine says
Just checking in to make sure you are doing A-ok. I hope you are enjoying your summer and that your health is good. Stay well and take care dear friend.
Ron says
Hiya Bobbi! Thanks so much for checking in. I’m much improved, but still have a few issues to deal with in the fall. Yep, I’ve kinda been in the blogosphere twilight zone or a time wrap or something. Actually, I decided to take a break from all for a bit to see where I will take Lost in a Pot in the future. The fog is clearing and I’m now making a slow re-entry and hope to be writing again at the end of the summer. You take care…
Healthy World Cuisine says
Hiya Ron! So good to hear from you. Take all the time you need to heal and recover. Everything can wait, we just wanted to make sure you were okay. Your health and family comes first, always. Sending a virtual hug your way. Take Care and sending vibes for a smooth recovery after these fall appointments. Stay positive!
Angela says
Enzo is adding his enthusiastic endorsement for trying this, though he is not old enough for table food. I confess I have never had black lentils–so will have to search some out. I like but don’t love the brown ones, and love the little green French ones. I’m exciting about adding to the lentil repertoire, thanks to you! I’ll be looking forward to some springy posts soon!
Ron says
Angela and think you and one day Enzo will enjoy the beluga lentils. I don’t mind the other lentils in dahl, but if a want a lentil with some texture to them, I go for the black type. Thanks for stopping by…
Jas @ All that's Jas says
Ron, I’m so happy to see you back in the kitchen and testing the recipe in numerous ways to please all the palates.
I’m not a fan of caviar but love salmon and cheese. This dish sounds so fancy, so we’re saving it for a special occasion. What makes all your recipes special it’s Chloe’s paw stamp of approval! 🐶🐾💗
Ron says
Thanks, Jas! It’s good to be feeling better and back in the kitchen indeed. You know I didn’t think I liked caviar either until I had an opportunity to try some in Russia and fell in love with the stuff. Maybe it was the ice-cold vodka we had with it. But alas, I can’t afford the fancy stuff. So we enjoy the Swedish version occasionally. Thanks for stopping by…
Gerlinde de Broekert says
I am so glad you are blogging again, Ron. I remember way back when you could buy wild King Salmon for 3 dollars a pound. Now it is about 25 dollars if you can get it. Your dish looks nice and I like to try it. My husband doesn’t care for salmon but I love it.
Ron says
Gerlinde, I too remember those days of abundant wild salmon at great prices. During the season, we used to buy salmon right off the docks in Ballard, Washington. Those were the days. Unfortunately, our Wild Atlantic salmon are no longer in abundance thus the very high cost for fresh wild here. Take care over your way and let me know if you get to come this way…
Mimi says
Goodness gracious, I have no words. For one thing I’m just shocked at how well you’ve taken on your new language, written and otherwise. French was my first language, and I could hardly keep a conversation going now. and it’s a Latin language! So that’s really impressive to me. You’re obviously immersed – something I might have been able to do at a young age, but not much afterwards. I love a company called Gudrun Sjoden and still can’t pronounce it. Anyway, I absolutely love this recipe (sorry about the cream) and would so love to enjoy it as it’s meant to be enjoyed. So unique. I think I love your blog not just because of the great food, but the stories, the festivals, the history… you obviously are passionate about where you live, and that really comes through.
Ron says
Mimi, thanks so much for your kind comments. Swedish,?? I would like to say that I’m fluent, but I’m not. I read and speak what I call recipe Swedish. I’m fine in Swedish cookbooks or a food magazine, but beyond that, it gets a bit murky. English is our main language at home, so no emersion. It’s just so easy to get by here as everyone speaks better English than my Swedish. Gudrun Sjoden would be pronounced something like goodrun ferrenn. I know the label well as Eva has a closet full of her clothes. There’s a very nice shop in Målmo which Eva shops at. Heck, we even have Gudrun Sjoden bathroom towels.
Take care…
mjskitchen says
I have to admit that I was a little suspicious of cheddar cheese and salmon but you’ve convinced me otherwise. Of course it has to be a good cheese to even come close to competing or complementing the salmon. Looks like a fabulous recipe with the kale and lentils. I can see why it caught your eye when you saw it. I, too, get a lot of inspiration from magazine recipes. My list of inspiring recipes would take me 3 lifetimes to complete. 🙂
Ron says
Hi MJ! I’m glad I got you thinking of the salmon and cheddar combo. I thought of you when I wrote this as I know it’s hard for you guys to get fresh fish. But this recipe works fantastic with frozen salmon fillets. The black kale and black lentil combo is a tasty one indeed. Take care…
Laura says
Hello from Salmon-land, (aka, Pacific Northwest), Ron! I can tell you I’ve never heard of any salmon dish that contains cheese. I know a certain family member who would be all over this recipe, though, so I may have to give it a whirl. Even here, salmon is quite expensive. Strangely, the least expensive, at around $10 US a pound, is Atlantic (!!) Salmon from Trader Joe’s or Whole Foods. Our local salmon is usually $15-$25/lb depending on variety, and up to $75/lb if you want the Ultimate salmon, which is the Copper River (Alaskan) King salmon. While it’s good, it’s not $75/lb good. I have to admit, and I do get a lot of side-eye from the locals, that I think I like the Atlantic Salmon better than the local salmon – I can hardly even type those words, but they’re true. Here’s to trying new things, like cheese on salmon, and I believe making it into a nice crispy crust is the way to go! Thanks for the recipe!
Ron says
Laura, although I was born and raised in Texas (I had no choice) I left for the PNW when I was footloose and fancy-free. So, I consider myself a PNWesterner at heart. I lived in Edmonds, Lynwood, Mt. Vernon, and Lynden through the years and have fond memories of the great and inexpensive salmon of the area. But, all good things end, both my life in the PNW and low-cost salmon. With that said, I had never heard of the cheddar and salmon combo until I saw it here in Sweden. Strange as it seems it’s good.
You know I really miss shopping in Seattle at Uwajimaya, they had the best fresh fish department I’ve ever experienced.
Thanks for your comment and stay safe over your way…
Laura says
Thanks Ron! We go to Uwajimaya about once a month! Amazing store in every way! Great seafood choices for sure!
sherry says
chloe is certainly enjoying her fish. i love salmon and in fact i’ve just made a salmon curry (yes it works) which will be on the blog soon. so i am quite happy to try salmon with cheddar – why not? Kale?! nope but yes to caviar and lentils… Hope things are going well for you. we are having floods here in australia at the moment but fortunately not here in brisbane. it’s just wet wet wet!
cheers
sherry
Ron says
Hi Sherry,
Glad to hear you’re fairing better than the folks in the Sidney area. I love salmon curry and we have it often. I’ll be waiting patiently for your recipe.
Yep, Chloe girl loves salmon, especially cold smoked (lox) salmon. But then other than eggplant, zucchini, and kale, she loves about everything.
Thanks for stopping by…
Karen (Back Road Journal) says
I believe we are all happy to see that you are back in the kitchen.You have certainly gotten everyone’s attention with your recipe and your interesting alternatives as well. Even nicer are your suggestions for the cheese substitutes. I always have Seriously Sharp Cabot’s Cedar and Parmesan in the refrigerator for the substitution. While I cooked a lot of fresh salmon when we lived in New England, I usually go with fish from our local waters so I had to check as I was intrigued with your price of salmon compared to what it is here in Florida. I checked and previously frozen sockeye salmon is $10.99 a pound and fresh Atlantic salmon is $12.99 a pound at Fresh Market.
Ron says
Thanks, Karen! It’s good to be able to play around in the kitchen a bit. once again We used to keep a good stock of cheese in our fridge, but as I’m on a very limited intake we’ve removed the temptation. It’s been very interesting seeing the difference in the cost of salmon from different parts of the world. Thanks for stopping by…
Pauline McNee says
Ron so nice to hear from you again and I know I’m late responding. Where does the time go?I am reading so much about salmon today and we ate it for dinner last night, but I never thought to substitute cheese for panko. We are all entering the era of lower calorie meals so I look forward to seeing those. Your substitutes still looked very delicious to me, and oh to have caviar and lentils as a bed for my salmon, great idea. All hail the lumpfish despite her name poor thing:). Lovely that Spring is in the air over your way. Take care.
Ron says
Hi Pauline, I must say spring was in the air and then we got a bloody blizzard over the Easter break. Most of the snow is now gone but our temps are still pre-spring chilly. It is indeed a yummy dish with those lentils and caviar. You guys take care down your way and thanks for having a read…
Pam says
Oh, no wonder Chloe licked the platter clean! The salmon sounds fantastic and I wish I had a taste of it all now! I have always loved salmon and finally it is winning Bill over so this would be a great dish to try. Unfortunately it’s pretty pricey here in Chicagoland, a great steak from the butcher would be cheaper at times. I would’ve never thought of combining it with cheese and it sounds like a winner for sure. I too get inspirations from cooking magazine recipes, they usually make me drool! 😉 Chloe is the best, she gets a 5 paw rating for sure!
Ron says
Howdy Pam, you don’t even want to know what a prime steak costs in these parts. We’re big fish eaters in our house and enjoy salmon often, pork occasionally, lamb on special occasions, and beef rarely. I do miss those fine-aged heavily marbled American steaks. The cheese does well with the salmon and makes for a lovely dish…
Valentina says
Hi Ron! So happy to jump over here to find a new post. I hope you’re continuing to feel better and better. 🙂
I would normally steer clear of cheese + fish — but you’ve totally turned me with this recipe. Sounds so interesting, in a most delicious way. I’m looking forward to trying it.
Love that Chloe’s serving got a pretty presentation, too.
Hope you have a lovely weekend. ~Valentina
Ron says
Hi Valentina and thanks for the good wishes. I am getting better as the days pass. I was also taught not to mix fish and cheese and then I married a Swede. They have a number of dishes here that combine the two, but this is my favorite. I hope you do give it a try. Thanks for stopping by…
Susan says
Seafood and cheese certainly isn’t something you see combined very often but I think the richness of salmon would actually work very well with cheddar! And, how would we know if we liked something if we never tasted it. I have had salmon with lentils before and it’s a great combination! A really good, wild caught Alaskan salmon such as King salmon can usually be bought for $15-$20 per pound here. Farm raised is about $10 a pound. It certainly has become popular in the past 20 years! Our favorite preparation is grilled and served with a garlic lemon and herb butter sauce, lighter on the butter during the past few years 🙂 Happy Spring!!
Ron says
Hi Susan, I was skeptical about the cheese and salmon combination but it worked, at least for us, it did. Lentils and salmon are such a great combo. Thanks for the salmon cost info. We just found some very fresh salmon (flown in some Norway the same day we pick it up) for a better price. The only catch is we have to order a box which is about 20 pounds.
I know what you mean about the lighter on the butter these days comment. I’m in the no butter these days period. But, if I could I’d sure enjoy your method of preparing salmon.
Judi Graber says
Yes, I get plenty of inspiration from magazines, emails, fellow bloggers, my 100’s of cookbooks, family and friends. Did I cover it? I have made tilapia with an asiago crust and it was delicious so I am sure any cheese would make the salmon shine. The whole meal sounds delicious – not a big fan of kale (but I love lentils) so will have to think of a substitute. Chloe actually likes fish – hard to believe. None of our dogs would touch it – they were all vegetarians or carnivores 🙂
Ron says
Hi Judi, it is truly great to have so many avenues of culinary inspiration indeed. Oh, asiago crusted tilapia sounds great. Actually, I’ve never seen tilapia here but we have plenty of white fish I could try it on.
Chloe has always loved fish, although she’s not fond of oysters…
Ciao Chow Linda says
Hi Ron – Just stopping by to say hi and see if you are ok. We haven’t seen a post from you in a long time.
Ron says
Hi Linda and thanks for popping in to check on me. Yes, it has been a bit since I last posted. Indeed, I’ve been taking a blogosphere break lately, trying to figure out what comes next for Lost in a Pot. I’m not sure when I’ll post again or what I’ll write about, I guess I’m waiting for inspiration. But, I think it might come soon. Take care…