Finnish Salmon Mojakka

Ingredients

• 500g (1.1 lb) salmon fillets, skin removed, cut into chunks 500g (1.1 lb) salmon fillets, skin removed, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2.5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the carrots, potatoes, and leek to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish or vegetable broth and add the bay leaves, dried dill, and black pepper. Bring to a boil.
4. 4.
   Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. 5.
   Gently add the salmon chunks to the pot and cook for an additional 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Ladle the Finnish Salmon Mojakka into bowls and garnish with fresh dill, if desired.

Treat your ingredients with care...

• Salmon — Ensure that the salmon fillets are fresh and of high quality. This will ensure a delicious and tender result. If desired, you can marinate the salmon in lemon juice and dill for added flavor before adding it to the pot.

Tips & Tricks

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the broth before adding the salmon.
• Serve the Finnish Salmon Mojakka with a side of crusty bread or rye bread to soak up the flavorful broth.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, peas, or other seasonal vegetables to enhance the dish.
• If you prefer a spicier kick, you can add a pinch of chili flakes or paprika to the broth.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will meld together even more, making it even more delicious the next day.

Serving advice

Serve the Finnish Salmon Mojakka hot in individual bowls. Garnish with fresh dill for an extra burst of flavor. Accompany the dish with a side of crusty bread or rye bread to complete the meal.

Presentation advice

When serving the Finnish Salmon Mojakka, make sure to ladle a generous amount of broth into each bowl, ensuring that the salmon and vegetables are evenly distributed. Garnish with a sprig of fresh dill on top for an appealing presentation.