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  • Salmon with warm grapes and crown dill
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    By Tina Nordström

    Salmon with warm grapes and crown dill

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    This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which are cooked in a peppery olive oil. This is as simple as it gets.

    Serves 4

    PREPARATION:

    • 1

      Put the chopped shallots in a saucepan along with the grapes, wine, olive oil and crown dill stalks. Let it simmer over medium heat for about 5-10 minutes until the grapes have released their juices.

    • 2

      Slice the salmon thinly and spread the slices on a platter. Sprinkle salt and pepper over it, and ladle the warm grape mixture over the raw salmon.

    • 3

      Serve immediately with a glass of chilled XO Cognac.

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  • This is a delicious dish with origins from a restaurant in Barcelona. I use grapes from the Braastad winery and a Swedish spice called crown dill, which are cooked in a peppery olive oil. This is as simple as it gets.

    Serves 4

    PREPARATION:

    • 1

      Put the chopped shallots in a saucepan along with the grapes, wine, olive oil and crown dill stalks. Let it simmer over medium heat for about 5-10 minutes until the grapes have released their juices.

    • 2

      Slice the salmon thinly and spread the slices on a platter. Sprinkle salt and pepper over it, and ladle the warm grape mixture over the raw salmon.

    • 3

      Serve immediately with a glass of chilled XO Cognac.

    Print Friendly
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