Chef News

Hanna Gabrielsson's Summer Salmon Skewer

This week we met Hanna Gabrielsson, the woman behind the cute and friendly Scandinavian bistro, Beaver Choice. She shared her life story, opera preferences, and today, a recipe for one of her favorite summer dishes.

Lemon, olive oil and pink pepper marinated salmon skewer with mango salsa and Greek salad.

200g fresh atlantic salmon (best from Costco), in cubes.
5 tbsp fresh squeezed lemon juice
5 tbsp extra virgin olive oil
pinch of salt and white pepper
1 1/2 tsp of pink pepper
1 tbsp each finely chopped dill, parsley, tarragon and thyme.

mix all ingredients together, and let salmon cubes marinate for about 20 min.

Salsa and salad recipe after the jump.

1/2 mango in small cubes
chopped cilantro
chopped green onions
lemon juice

mix together, let stand for min 10 min.

red onions
feta cheese
black olives

Now put it all together...
Heat the skillet with half butter and half olive oil, let it brown just a little, don't overheat), place the skewers in the pan and fry for no more than 2-4 minutes all together, turning around four times. It is VERY IMPORTANT to not overcook the salmon. It should be just browned around and still raw inside. The marinade cooks the salmon, do not keep it too long in the marinade. Have a great meal!

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Maya Dukmasova

Latest Stories