Sweden!

We made an Around the World dinner from Sweden last night. Another great meal!
Menu:
baked salmon
Jannson's Temptation, a potato casserole with cream and anchovies (we made two batches, one with and one without anchovies)
boiled carrots
and, for dessert, apple pie.

I had considered making gravlax, until I learned that it takes three days. That's a lot of more lead time than my usual last minute planning allows! :)


M's Interruption
I like black pepper on my salmon.I like apple pie with Ginger Gold apples.

Back to Mom...
Here are the recipes. The recipe for the salmon is so easy, so healthy, and so tasty! I know we'll have this one again.
Swedish Baked Salmon
1 0.75 lb. salmon fillet,
1/2 c. kosher salt,
salt and pepper,
lemon wedges

Preheat oven to 425. Rinse salmon, pat dry. Pour kosher salt into bottom of shallow roasting pan, smooth out into a flat layer. Place salmon, skin-side down, on salt; sprinkle with salt and pepper. Roast in center of oven 35-45 minutes. Squeeze lemon over cooked salmon. Serve with a light condiment such as wasabi mayonnaise, lemon-yogurt sauce, or mint yogurt dressing.

* I mixed a little dijon mustard and sour cream (equal parts) to make a sauce.

Jannson's Temptation
(this is the original recipe, I cut it in half and then divided the half recipe into two quarter recipes, one with anchovies and one without)

Ingredients

* 2-3 large onions, sliced
* 3 tablespoons unsalted butter
* 6 russet baking potatoes, peeled and sliced thin lengthwise
* 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
* 1 1/2 cups heavy cream
* salt and pepper

Directions

1. In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
2. Preheat oven to 400.
3. In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
4. Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
5. Bake the casserole on the middle rack for 10 minutes.
6. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
7. Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.