I’m sure we all know that IKEA stocks great furniture and household furnishings, but did you know that they have great food too? And I’m not just talking about the Cafe, which by the way, we can’t leave IKEA without making a stop at. (Fried chicken wings and swedish meatballs FTW!)
I’ve taken to browsing the IKEA Swedish Food Market before leaving the store since my children MUST have their mandatory soft-serve ice-cream cone on the way out and was pleasantly surprised to discover that they stock quite a variety of food and condiments. Apart from biscuits, sweet treats and meatballs, I was excited to see that they had frozen shrimp and frozen salmon too.
I love my seafood and was extra pleased to learn that the the seafood sold at IKEA is from certified fisheries and farms. As part of IKEA’s commitment to sustainability, all seafood sold in the Swedish Food Market and served in their cafe is certified by the ASC (Aquaculture Stewardship Council) and MSC (Marine Stewardship Council) to be acquired from responsible sources. This step towards healthier and more sustainable food for all can only be a good thing.
Of the seafood that IKEA makes available, my favourite is their LAX FILÉ Atlantic Salmon Fillets. I love that the fillets come conveniently packaged into 4x125g pieces, each individually sealed so you can choose to defrost and use exactly how much you need per meal. Each 500g package also costs about $20, which I think is pretty reasonable! The fillet pieces are skinless though, which is a plus for my kids though I personally prefer the skin on.
This month, I was tasked to create a recipe using IKEA’s responsibly-sourced salmon and I knew that I wanted to pair IKEA’s LAX FILÉ Atlantic Salmon Fillets with that other item of theirs that I love — IKEA’s SYLT LINGON Lingonberry Preserves! I put together a dish of baked salmon with mustard and lingonberry sauce, and oh my, it was a total hit with my kids. Yes, my children both loved this dish and THEY DON’T LIKE FISH. I’ve never gotten much much thanks from them for cooking fish, like ever. Maybe I shouldn’t be surprised because I think lingonberry sauce is magic!
I was worried that my children wouldn’t like the mustard flavour so I only gave them a thin layer of it but I didn’t really have worried as the mustard flavour (I used IKEA’s SENAP GROV Wholegrain Mustard) wasn’t strong and combined really well with the lingonberry. Try this recipe — it’s delicious!
- 1 pkg LAX FILÉ Atlantic Salmon Fillets (4x125g), defrosted
- 3 tsp SENAP GROV Wholegrain Mustard
- 20g unsalted butter, melted
- 1 tbs olive oil
- 3 small shallots, finely diced
- 3 tbs SYLT LINGON Lingonberry Preserves
- 1 tbs sweet sherry
- 1 tbs red wine vinegar
- Salt and pepper, to taste
- Preheat oven to 230°C.
- Place melted butter and mustard in a small dish and mix well.
- Line a baking tray with aluminium foil and place individual pieces of salmon fillet on the tray. Season with salt to taste.
- Spread a layer of the mustard mixture on top of each salmon fillet and season with pepper to taste.
- Place the baking tray of salmon in the oven and bake for about 10-12 mins until salmon is cooked through and mustard browns.
- While the salmon is baking, heat olive oil in a small pot over medium heat. Add shallots and sauté gently for about 2 mins till shallots are soft and fragrant.
- Add lingonberry preserves, sweet sherry and red wine vinegar to the shallots and stir till preserves melt to form a sauce.
- When the salmon is ready, plate the fish and spoon the sauce over to serve.
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