Birthday dinner

As I feel a bit restless and bored of doing school assignments, I though I could upload some recipes. So, as I wrote earlier, Niklas turned 25 on Monday and as I take any opportunity to try out some of my ideas, I made him a 3 course dinner (the dessert was not that pretty so therefore not included, hah). When I cook, I go mostly by inspiration. I never look at a recipe and think “Yes, this I’m going to do”, except for when baking sweet pastries. I usually come up with a protein and theme I would like to do and on basis of what I’ve read/seen/tasted I come up with a dish. So basically I wanted to do something Asian and with salmon for main, and as I ate different bean sprouts in Restoran V last week I wanted to do a Asian take on a bean sprout salad and I’ve been dying to do something with toasted sesame oil for a while now so I came up with these:


For starters, I made a  cucumber and carrot salad with edamame beans. This is a really quick dish and the salad is basically a quick pickle of vegetables.

Marinade for prawns:

  • coriander stalks
  • 1 tbsp of soy
  • 1 tbsp of fish sauce
  • fresh ginger
  • 2 cloves of garlic
  • 1 chili
  • drizzle of honey
  • lime cest

Basically what you need to do it simply just peel the prawns and take the intestine away from the tail. I like to leave the fin there just for presentation. Chop all ingredients and grate the lime cest in a bowl and add the prawns. Stir well and let sit in the fridge for an hour. The honey makes the shrimp caramelized when frying them and the soy gives them a darker deeper color. Fry prawns just before serving for 1 minute per side until cooked.

Pickle salad:

  • 1/3 of a cucumber
  • 1 medium sized carrot
  • 1/2 cup of edamame beans(soy beans)
  • coriander


  • 2 tbsp of rice wine vinegar/ white wine vinegar
  • drizzle of honey
  • 1 tbsp of soy sauce
  • 1/2 tsp of sesame oil
  • grated ginger
  • 1/2 chili chopped

Add all ingredients and chopped chili to a bowl. With a vegetable peeler or cheese slicer make long strips of the vegetables and add to a bowl. Add the edamame and chopped coriander. Toss the vegetables in the dressing and garnish with more coriander.

I also made and wasabi mayo with just adding a little wasabi paste to the mayo and a squeeze of lime. Serve with some avocado.


Main course

Teriyaki salmon with toasted sesame rice and bean sprout salad.

Teriyaki salmon:

  • 350 g of free range salmon (enough for 2)
  • teriyaki sauce
  • ginger
  • chili

Cut the salmon into smaller pieces ( in order to make the marinade to penetrate deeper into the flesh), I cut the 350 g filet into 4 strips. In a plastic bag or bowl, add about 1,5 dl of teriyaki sauce and roughly chopped ginger and chili. Seal tightly and make sure that the teriyaki sauce is evenly distributed and the ginger and chili as well. Set in fridge and let sit for at least 1 hour and then either fry or cook in an 200 degree oven for 7-8 minutes depending of the size of the fillet.

Beansprout salad:

  • Beansprouts
  • spring onion
  • carrot
  • cucumber
  • coriander
  • chili
  • toasted sesame seeds

For the salad, combine in a bowl some bean sprouts, cut thinly cucumber, carrots and spring onion. Chop coriander and chili and add. Toast sesame seeds on a dry pan for a couple of minutes until they turn golden, add just before serving.


  • juice of 1 lime
  • 1 tsp of toasted sesame oil
  • grated ginger
  • 1 tbsp of soy sauce or fish sauce

Add all ingredients into a bowl and dress the salad just before serving.

Sesame rice:

Boil some basmati rice or jasmin rice according to instruction on package and drain well. With a fork, gently stir the rice so it is fluffy and the steam goes away and add 2 tbsp of toasted sesame seeds to it. Voilá!


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