Savory appetizers, salads and side dishes with lots of flavor compliment the taste of grilled meats and fish, and, all of these recipes can be prepared ahead of time. To add a final touch to your grilled meats try making fresh chutney.
Salmon cube appetizers with roasted sesame seeds
- 750 grams ready-made or homemade *rimmad lax
- 1 dl/¾ cup sweet chili sauce
- 1 dl/¾ cup roasted sesame seeds
If you have purchased raw sesame seeds, you can easily roast them in a hot oven. Place them on a cookie sheet, and roast for 2 to 3 minutes, or until the seeds begin to turn golden brown. Remove the skin from the salmon and cut into 2 cm, ¾ inch cubes. Pour the sweet chili sauce onto a plate and the sesame seeds into another.
Dip the salmon cubes first into the sauce, then, dip only one side of the cubes in the seeds. Arrange the cubes on a plate with the seeds facing up. Pour whatever sauce is left over around the sides of the cubes.
*In most Swedish supermarkets you can find both gravid and rimmad lax. Gravadlax is made with dill, white pepper, sugar and salt. Rimmad lax is made without dill and has a slightly higher salt content.
Most stores now sell ready-to-use crostini bread. You can also make your own: for 6 people, buy 6 regular or olive ciabatti breads. Slice and butter. You can sprinkle a little garlic salt on the slices. Place on a cookie sheet and toast in the oven until they are crisp and golden.
- Easy beef crostini
- Crostini slices
- Sliced roast beef
- Gourmet crème fraiche with Béarnaise sauce flavor
- Freshly ground black pepper
- Parsley sprigs
- Roasted onions (dry, roasted onions are available as a ready-made product. They can often be found in the condiments section of grocery stores)
Butter crostini slices with butter or ricotta cheese. Top with the sliced roast beef. Top the beef with the crème fraiche, the sprig of parley and a sprinkle of the roasted onions.
- 2 to 3 fresh tomatoes
- Fresh basil
- Parmesan cheese
- Gourmet crème fraiche with paprika and sun dried tomato flavor
Finely chop 2 fresh tomatoes, preferably Italian plum tomatoes, and allow the tomatoes to drain on a paper towel or a colander. Place in a bowl after they have drained, and finely chop or press 1 to 2 cloves of garlic into the mixture. Add freshly chopped basil leaves and freshly grated parmesan cheese. Spread the crème fraiche on the crostini and top with the tomato mixture.
Cold Dalmatian Rice Salad
Dalmatia, in western Yugoslavia, is not only famous for its spotted dogs. As in Greece, the people in Dalmatia enjoy cooking with capers. This recipe is great to make ahead of time before firing up the grill. It is served cold, and you can prepare it hours earlier, or even one day before. If you don’t care for capers, chopped green olives can be used instead.
- 6 cups cooked brown rice, cooled (in Sweden: fullkorns ris)
- ½ cup finely chopped green onions, including tops
- 1 to 2 cups diced, peeled cucumber
- 1 large tomato, cored and diced
- ¼ cup drained capers or chopped green olives
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 2 large cloves garlic, minced or pressed
- ½ teaspoon each: dry mustard, sugar, salt, and thyme leaves
- ¼ teaspoon sage
- 1/8 teaspoon pepper, freshly ground
- A few drops of hot pepper seasoning, such as Tabasco
- Lettuce leaves, or bitter greens, optional
- 3 hard cooked eggs
In a large bowl, combine the cooled, cooked rice, onions, cucumber, tomato, and capers.
In a small jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, sugar, salt, thyme, sage, pepper and hot pepper seasoning. Cover, shake well, and pour over rice mixture. Stir lightly to coat rice thoroughly.
Mound the rice on a large flat, serving platter, garnished with lettuce leaves or bitter greens such as rocket. Just before serving, garnish with the chopped, boiled eggs.
Grilled vegetable salad with tofu or halloumi cheese
This salad is best when prepared ½ hour or 40 minutes before you grill your other foods. The ingredients can be easily doubled for a larger group, or, halved for 2 or 3 people.
- One or two new zucchinis
- 2 medium eggplants
- 1 large red onion
- 2 red bell peppers
- Tofu or halloumi cheese
- ½ cup, 1 dl fresh mint leaves
- 1 bunch fresh chives
- 1 lemon
- 2-3 tablespoons Japanese soy sauce
- Sesame oil
- 1 tablespoon roasted sesame seeds
- Romaine or Boston lettuce
Slice the eggplants in thick ½ inch slices and salt the slices lightly on both sides. Set aside for 20 minutes. Slice the zucchinis lengthwise in ½ inch, 1/2cm, slices. Quarter the bell peppers and slice the onion in thick ½ inch, 1/2cm, slices. Slice the tofu or halloumi cheese in 1 inch, 1cm, slices.
Finely chop the mint leaves and the chives. Squeeze the lemon and mix with the soy sauce. Rinse the salt from the eggplant slices and pat dry. Coat both sides with the sesame oil.
Grill the eggplant slices first, then the rest of the vegetables after coating them with sesame oil. Remove them from the grill as soon as they begin to brown and soften. When all the vegetables are grilled, coat the slices of tofu or halloumi with the sesame oil, and, grill a few minutes on both sides.
When the vegetables have cooled, fill a large salad bowl with the chopped lettuce leaves, the grilled vegetables, cover with the lemon and soy mixture and mix carefully with the sauce and the herbs. Top with the grilled tofu or halloumi.
Fresh chutney for grilled meats and fish
Serve these as a sauce for grilled foods. With an electric blender, or a hand-held blending wand, you can make these fresh chutneys in minutes.
Mint or coriander chutney
- 1 cup, 2 dl, firmly packed mint or coriander leaves
- 6 spring onions
- 1 to 2 fresh green chilies (optional)
- 1 clove garlic
- 1 tsp salt
- 2 tsp sugar
- 1 teaspoon garam masala
- ¼ cup, ½ dl, freshly squeezed lemon juice
- 2 tablespoon water
Cut the spring onions into 2 cm, 1 inch, lengths
Mix everything in a blender or with a hand-held blender. If you don’t have either, all ingredients can be finely chopped.