Creamy Salmon with Lemon

This dish is originally called "Mörrumsgryta", and you find a lot of hits when you google, so I don't know who's the original author. It's appeared in many magazines. And for a good reason - this is really tasty stuff! And, it's very quick to make, perfect for a weeknight. I don't know about you, but I'm always looking for more fish recipes to add to our routine, and this one is definitely one of them.

I've made some smaller changes to the recipe - for instance, the original has dill. Not a fave with us, so I skipped that.

Creamy Salmon with Lemon
serves 2

300 g salmon fillet, in approx 1 cm cubes. (1/2 inch or so)
1 small onion, diced
1 carrot, coarsely grated
peel of 1 lemon, finely grated
200 ml water
1/2 tbsp concentrated vegetable stock (or 1/2 cube)
1 tbsp white wine vinegar
100 ml cream (full fat or a lighter alternative is fine)
1 tbsp corn starch mixed with 2 tbsp cold water
butter
salt, white pepper to taste

Melt the butter in a large pot. Gently fry the onion, lemon peel and grated carrot for a few minutes. Add water, stock, vinegar and cream, and bring to a boil. Let it cook for five minutes, then add the cornstarch mixed with water. Season with salt and white pepper.

Add the salmon cubes gently, and stir. Let cook on low heat for five minutes or until the salmon is done.

Serve with rice, boiled potatoes, or like we did, with riced potatoes.

Mörrumsgryta