Blackened Salmon with Strawberry Salad

This recipe, or well, the one I was inspired by, was published in Buffé this summer. That is the free magazine given out to everyone who shops at Ica, one of the biggest grocery chains. Their recipes are sometimes great, but sometimes.. well, boring. Anyway, I tried this one rather late in the summer, and it was excellent. I didn't get around to blogging about it earlier - sorry. (Indeed, expect quite a lot of catching-up posts now!)

It's well worth a try! The salmon is coated with a mix of sugar and spices, and grilled or pan-fried until blackened and *very* tasty. The salad has spinach (or rocket works fine), strawberries, black olives and feta cheese. Stellar combination!

Blackened Salmon with Strawberry Salad
Serves 2

Two fresh salmon fillets (or frozen, and thawed)
1 tbsp dark muscovado sugar
1/2 tbsp flaky sea salt
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
1/2 tsp chili powder

Mix all spices, and rub into the raw salmon. Pan fry or grill for about 4-5 minutes on each side until blackened and cooked through.

For the salad:
250 g strawberries, halved
150 g baby spinach (or rocket/aragula), rinsed
1 red onion, finely sliced
1/2 cup black olives
100 g greek feta cheese, crumbled
flaky sea salt
black pepper
olive oil
balsamic vinegar

Mix all the ingredients for the salad except for the cheese. Just crumble it on top, or it will turn bright pink from the strawberries.

Recipe in Swedish:
Muscovadolax med jordgubbssallad