For the past week, we have had an unexpected, but oh so welcome April 'heatwave' here in Oslo. When the temperatures are in the 20's C / 70's F, no one wanted to spend time inside, but stay outside as long as possible, and eat light, something that is ready quickly. So here is another salmon recipe, served with a refreshing summer salad of mixed baby greens, Parmesan cheese, strawberries, and sun-dried tomato brushed croutons. I hope you enjoy it ~ Cheers!
I took all the ingredients, and carefully, with a stick mixer, made into a coarse marinade. Remember to taste it before using it on the salmon, and adjust the spices accordingly. I brushed it into the skinless, boneless salmon, and baked it in the oven ( 200 C/400 F ) until done. How long that will take, is depending in the size of your fillets, mine was on the smaller size, so it was ready in about 20 minutes.