Nordic Food Trend: Healthy Recipes to make in 2017

Newsflash: NORDIC IS IN

{pan-seared salmon with lemon and chive infused yogurt & fresh berries}

makes 4 servings

Salmon Ingredients

• 1 ½ lbs. salmon fillet (skinned if desired and pin bones removed) cut into 4-6 oz. portions
• 1 tbsp. avocado, canola or sunflower oil
• salt and pepper
• paper towels

lemon and chive yogurt sauce Ingredients

•  ½ cup siggi’s 4% whole-milk plain skyr
• 2 cloves minced garlic
• zest of half of a lemon
• 2 tsp. fresh lemon juice
• ¼ cup chopped chives
• salt and pepper to taste

fresh berries Ingredients

• 1 cup fresh berries (raspberry, blueberries or blackberries)
• 1 tbsp. raspberry vinegar
• 2 tbsp. avocado or rapeseed oil
• 4 tsp. grainy mustard

Mix the vinegar, oil and mustard in a small bowl. Toss with berries right before serving.

Preparation

1. Mix all ingredients in a small bowl and set aside until service. The longer it sits the more the flavor will develop.
2. Mix the vinegar, oil and mustard in a small bowl. Toss with berries right before serving.

Final Preparation

1. Preheat oven to 275 degrees.
2. Dry the fish fillets on the paper towels until all moisture is absorbed. Sprinkle salt and pepper over the bone side of the fish.
3. Heat a medium-large stainless steel sauté pan over medium high heat for about 3-5 minutes.
4. Place the dried side of the fish in the pan and add all of the fillets. Put a little pressure on each to ensure that the fish is lying flat in the pan and let cook about 2-3 minutes without moving.
5. Using a paltex (fish spatula), slide the spatula under the first piece that you put in pan and turn over. Repeat with the remaining fish. Cook for another 2-3 minutes. Add another minute if using a heartier fish. The fish will be done when you put a skewer or toothpick in the thickest part of the fish and it comes out easily without tugging.
6. Remove the fish and keep warm in the oven.
7. Garnish with fresh berries and edible flowers.

{sweet potato mash}

makes about 6 servings

Ingredients

• 4-5 large sweet potatoes
• 2 tbsp. butter
• 1 tbsp. chives, chopped
• ¼ cup 2% milk
• 1 cup siggi’s coconut skyr
• salt and pepper to taste

Preparation

1. Scrub the sweet potatoes and rinse with cold water. Peel with a vegetable peeler. Cut into cubes.
2. Boil in heavily salted water for about 10-12 minutes or until soft. Drain cooked sweet potatoes.
3. Add the butter, chives, milk and coconut skyr. Mash until well combined.
4. Add salt and pepper to taste.

{warm wild mushroom salad}

makes 4 servings

Ingredients

• 1 bag baby arugula greens
• 1 tsp. butter
• 1 tbsp. minced garlic
• 5 thinly sliced shallots
• 1 cup quartered cremini mushrooms
• 1 cup sliced oyster mushrooms
• 1 cup sliced shiitake mushrooms
• 1 tsp. kosher salt
• 1 tsp. freshly cracked black pepper
• 2 tbsp. sherry vinegar
• 2 tbsp. siggi’s plain 0% skyr
• 2 tbsp. chopped parsley leaves

Preparation

1. Put the arugula greens into a large serving bowl and set aside.
2. In a large sauté pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes.
3. Add the mushrooms and sauté until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar.
4. Remove from heat and stir in the skyr until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature.
5. Pour the mushroom mixture over the arugula greens and serve.

{apples & cream}

inspired by Siggi’s mother

makes 4 servings

Ingredients

• 3 apples, peeled and coarsely chopped
• 2 lemons
• 4 tbsp. icing sugar
• 1 tsp. cardamom
• ¾ cup siggi’s whole-milk vanilla skyr
• dark chocolate, coarsely chopped

Preparation
Put the apples in a pan with the icing sugar, cardamom and the juice from the two lemons. Bring to the boil with the lid on and allow it to simmer for 2-3 minutes. Mash the compote using a whisk and cool.

Whisk the skyr and icing sugar together.

Serve the apple compote and skyr topped with the coarsely chopped dark chocolate.

Additional Nordic Recipes Made with Siggi’s

{carrot ginger soup}

makes 4-6 servings 

Ingredients 

• 2 tbsp. of avocado, canola or rapeseed oil
• 2 large onions cut into small dice
• 1 tbsp. minced ginger
• 6-8 carrots, diced
• 3 cups vegetable stock (without tomatoes) or water
• salt and pepper to taste
• siggi’s pumpkin & spice skyr

Preparation

1. Heat a large sauté pan over medium-high heat for a couple of minutes.
2. Once the pan is hot add the oil and swirl to coat the pan. Add the onions and sauté until they become translucent.
3. Then add the ginger and cook for another minute or two until it becomes fragrant. Add the carrots and broth or water.
4. Bring everything to a boil and reduce the heat until a simmer and cook for about 30 minutes or until the carrots are soft.

For the purée

1. You can use an immersion hand stick blender or a regular blender. If using a regular blender fill the blender only about 1/3 full and remove the insert from the lid to allow heat to escape. Slightly cover the hole with a kitchen towel to avoid it splashing out.
2. Serve immediately with a dollop of siggi’s pumpkin & spice skyr.

{open face smoked salmon sandwich}

makes 1 serving

Ingredients

• 2 tbsp. siggi’s plain 0% skyr
• ¼ cup watercress
• 2 slices of rye bread
• salt and pepper to taste
• 3 oz. smoked salmon
• 1 tbsp. capers, optional
• juice of ½ lemon

Preparation

Combine the lemon juice with skyr. Spread the lemon juice and skyr combination on each slice of rye bread. Top each slice with fresh watercress. Layer on smoked salmon, followed by sliced red onions, and capers if using. Sprinkle with salt and pepper to taste.

{siggi’s tarragon yogurt sauce}

makes 4 servings

Ingredients

• 1 cup siggi’s plain (0% or 4% whole-milk) skyr
• 1 tbsp. fresh tarragon, chopped
• 2 tbsp. fresh dill, chopped
• 1 tbsp. red wine vinegar
• ¼ cup sliced almonds

Preparation

1. Toast the almonds in a sauté pan over medium heat until golden brown and fragrant. Set aside to cool.
2. In a mixing bowl combine the skyr, tarragon, dill, and red wine vinegar. Whisk together and season with salt and pepper to taste.

{roasted root vegetables}

makes 10-12 servings

Ingredients

• 2 butternut squash, cut into 2 inch cubes
• 8-10 large parsnips, peeled, trimmed and cut diagonally into 1 inch thick pieces
• 2 ½ lbs. Brussels sprouts, ends trimmed and cut in half
• 10-12 fingerling potatoes, scrubbed and cut lengthwise in half
• 2 celery root, trimmed, cut in half and sliced lengthwise (1/2 inch thick)
• 2 medium onions, trimmed, peeled, halved and cut each half into quarters
• 6-8 rutabagas, peeled and cut into 2 inch cubes
• ¼ cup olive oil
• salt and pepper

Preparation

1. Preheat the oven to 400 degrees.
2. Toss all of the cut vegetables in a large bowl and toss with the olive oil.
3. In a large baking dish spread the vegetables on the bottom trying to leave a little space so they can roast and not steam. You may need two baking dishes. Place in the preheated oven and roast for 45 minutes.
4. Using a spatula scrape the vegetables every 15 minutes to evenly roast and caramelize.
5. Once the vegetables have roasted and are soft (pierce with a small knife) remove and serve with the yogurt sauce.

{Shop Our Favorite Nordic-Inspired Cookbooks}

{More pictures from the siggi’s event}

Absolutely loved cooking with Lisa from Whisk & Tell, Stephanie from Stephanie Suire and Dixya from Food Pleasure and Health!

A big thanks to the siggi’s team for inviting us to this wonderful foodie event! We loved learning about the brand and all that you stand for. Also, being able to cook with fellow bloggers and nutritionists was so much fun. The event really celebrated community and culture, which we’re all about!

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Cheers!

Emily & Barbie