This first little dish is a little tricky to describe because I make it mostly by touch and feel now.
You will need a blender or a food processor for the soup.
Cold avocado and cucumber soup with salmon is quick to make and is something that can impress your date or partner. It is by the way a dish that is fun to prepare together.
The soup can be kept cold in the fridge for a few days if you make too much of it and you can just as well drink it from a glass as a avocado cucumber smoothie. Just add more water to make it thinner.
(for two persons)
1 clove garlic
1 dl (or cup) cream
50 grams of spinach
Juice from 2 normal sized lemons
zest from 1 organic lemon
zest from 1 organic orange
1 pinch cayenne pepper
½ teaspoon curry
1 tablespoon grainy mustard
1 bunch fresh dill
Tabasco as needed
Optional ½ bunch of mint leaves.
Garnish with dill or watercress.
2 pieces of salmon at about 120 grams each.
Peel the cucumber, zest the lemon and orange, and blend all the ingredients for the soup in a blender or a food processor. Add water but make sure that the soup stay thick-ish.
The white pith is bitter and unpleasant in both lemons and oranges, so avoid that when you grate/zest them and always make sure that you use organic lemons and oranges for this. If you don’t know how to grate a lemon, then the youtube video below explains it well.
Serve in two deep plates and keep them in the fridge until the salmon is done. Alternatively keep the blended soup in the fridge until the salmon is done and then prepare the plates while the salmon is resting.
Melt butter or use a nice type of olive oil in a frying pan. Season the salmon with salt and pepper. Don’t overdo the pepper and optionally squeeze a little bit of lemon juice over it. Place the salmon skin-side down. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through.
If you don’t know how to pan sear a salmon, then this youtube video explains how to do it in an easy way. It’s not that difficult and is easy to do if you keep an eye on it until you feel confident about it.
Let the salmon settle away from the pan for a minute or two before serving. But serve it while still warm.
Take the plates out of the fridge, place the warm salmon on top of the soup and garnish with either fresh dill or watercress and serve.
Everything takes about 10 to 15 minutes to do.