IKEA FOOD

Seafood recipes

Salmon is not only delicious, it’s nutritious, too. With just two or three servings a week you’ll meet your body’s need for omega-3 fatty acids while getting a good dose of antioxidants, protein and vitamins. Not to mention taste sensations.
Mini wrap rolls with salmon and mustard sauce.
Mini wrap rolls with marinated salmon and mustard sauce
Quick and easy made food, perfect as a welcome toast, for the picnic or the buffet.
SERVES: 4-6
2 slices of BRÖD TUNNBRÖD soft thin bread
1 pkg. of LAX GRAVAD marinated salmon (0.2 kg)
50 g butter, room temperature
1 jar of SÅS SENAP & DILL sauce for salmon
35 g salad mix
1/2 dl picked herbs for garnish
1. Butter the bread and add slices of salmon on top.
2. Cover the salmon with sauce and salad. Roll up and cut into 2 cm pieces. Place it on a nice tray with the cut side up.
3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve.
TIME: 15 MIN
Closeup of the corner of a flatbread. Fry it in a dry pan or grill it.
Closeup of the corner of a flatbread. Fry it in a dry pan or grill it.
Closeup of the corner of a flatbread. Fry it in a dry pan or grill it.
TIPS! Versatile soft thin bread can
be used as is, quickly fried in a dry
pan or grilled to create different taste
sensations.
Confit salmon with fennel and aioli
Salmon gently cooked on low heat with a crispy salad and aioli.
SERVES: 4
4 pieces of LAX FILÉ
salmon fillet, cut into
cubes of 1,5 cm
2 tbsp. salt + some for
seasoning 1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 garlic cloves
1 dl black olives
1 tbsp. coriander seeds
1/2 lemon, grated zest
and juice 5 dl olive oil,
extra virgin
2 fennels
12 Brussels sprouts
1 bunch of radishes with
leaves, rinsed
4 sprigs of dill, roughly chopped
4 tbsp. capers
1/2 lemon, juice
Aioli
1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.
3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.
4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.
5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Divide the fennel and cut out the root. Slice it thinly.
7. Rip the leaves of the Brussels sprouts and slice the core thinly.
8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course.
TIME: 45 MIN
A bakingdish with salmon gently cooked on low heat with crisy salad and aioli.
A baking tin and parchment paper with heart-shaped waffles placed on top with different toppings, such as lingonberries, cottage cheese, vegetables and marinated salmon.
Waffle party with various toppings
Savoury waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon.
SERVES: 4
TIME: 20 MIN
1 pkg. of VÅFFLOR waffles
300 g cottage cheese
1 carrot
10 cm of leek
1 tray of cress
50 g dried cranberries
1. Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl.
2. Prepare the waffles according to the instructions on the package.
3. Add cranberries and shuffle around with a fork.
4. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.
GARDENER’S
WAFFLES
1 pkg. of VÅFFLOR waffles
200 g LAX GRAVAD
marinated salmon
2 tbsp. SENAP GROV
whole-grain mustard
20 cl crème fraiche
2 stems of dill
1. Mix mustard and crème fraiche in a bowl.
2. Prepare the waffles according to the instructions on the package.
3. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill. carrot and leek salad.
FISHERMAN’S
WAFFLES
1 pkg. of VÅFFLOR waffles
300 g cottage cheese
80 g fresh lingonberries
(alt. pomegranate seeds)
2 stems of fresh mint
1. Prepare the waffles according to the instructions on the package.
2. Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve.
LUMBERJACK’S
WAFFLES
Salad with spicy salmon and avocado
A green salad with haricot verts, flavours of lime and a horseradish dressing.
SERVES: 4
1 pkg. of LAX FILÉ salmon fillet
1 jar of SÅS PEPPARROT horseradish sauce
150 g haricots verts
1 tsp. paprika powder
1/2 tsp. chilli powder
2 avocados
70 g mixed green salad 1 lime, juice
1/2 dl olive oil, extra virgin
Salt and black pepper
1. Bring 1 liter of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down.
2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chilli powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside.
3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates.
4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.
5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!
TIME: 25 MIN
A green salad with haricot verts, flavours of lime and a horseradish dressing
Veggie balls recipes
Our Veggie balls GRÖNSAKSBULLAR are true all-rounders. Filled with pieces like chickpeas, carrots, corn and kale, they’re rich in vitamins, nutrients and taste. And as genuine talents they can be cooked and combined in numerous ways. Here we’ve gathered some appetizing recipes that will make your mouth water.
A serving of veggie balls with baked celery root and gremolata placed on a grey napkin with utencils next to it.
Veggie balls with baked celery root and gremolata
An easy cooked dinner that looks after itself!
SERVES: 4
40 pcs (640 g) of GRÖNSAKS­BULLAR vegetable balls
(Veggie balls)
2 small celery roots, well washed
2 tbsp. + 1 dl olive oil, extra virgin
1 dl parsley, roughly chopped
1 lemon, juice and zest
1 garlic clove, grated
2 tbsp. Dijon mustard
Salt and black pepper
1. Heat the oven to 185°C.
2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they’re cooked all the way through and the skin is golden brown.
3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata.
4. Whisk Dijon mustard with lemon juice and the rest of the oil to a vinaigrette. Season with salt and pepper.
5. Fry the Veggie balls as instructed on the package.
6. Cut the celery in smaller pieces. Spread some vinaigrette on a big plate and put the celery and Veggie balls on top. Finish with some gremolata and a few drops of olive oil.
TIME: 1,5 H
Close up of IKEA veggie balls with sea salt.
Close up of a black cloth.
Warm radicchio and walnut salad with
Veggie balls
Grilling the radicchios brings out the flavours from the salad, which suits perfectly with the walnut sauce!
SERVES: 4
40 pcs (640 g) of GRÖNSAKS­BULLAR vegetable balls
(Veggie balls)
1 quantity of walnut sauce (see adjacent recipe)
1 large or 2 small radicchios
1 + 2 tbsp. olive oil, extra virgin
1 lemon, juice
Salt and black pepper
1. Make the walnut sauce.
2. Cut the radicchios in quarters or halves depending on size. Rub them with 1 tbsp. olive oil. Grill or fry on high heat until they are almost burnt and have a golden brown colour.
3. Fry the Veggie balls as instructed on the package.
4. Rip the salad into flakes and put it on a big serving plate. Rip and put Veggie balls on top and drizzle on some walnut sauce Finish with a few sprinkles of olive oil, lemon juice, salt and pepper.
TIME: 50 MIN
A serving of warm radicchio and walnut salad with IKEA veggie balls, placed in a black bowl.
Close up of walnuts, cracked and whole.
Walnut sauce
A delicious sauce that can be served warm or cold. A tip is to use it as a dip sauce together with vegetables served as snacks.
SERVES: 4
8 dl milk
1 yellow onion, sliced
3 garlic cloves, sliced
2 bay leaves
50 g butter
1/2 nutmeg, grated
1/2 tsp. salt
125 g walnuts
2 tbsp. water
1/2 tsp. salt
200 g stale bread
(preferably sourdough), roughly chopped
Black pepper
1 tbsp. sherry vinegar
(alt. red wine vinegar)
TIME: 50 MIN
1. Boil milk with onion, garlic, bay leaves, butter, grated nutmeg and salt. Take the heat down and simmer for 20–30 minutes.
2. Preheat the oven to 175°C. Put the walnuts on an oven proof tray and combine with water and salt. Roast in the middle of the oven for 10 minutes.
3. Remove and discard the bay leaves. Add the bread and 2/3 of the walnuts into the milk. Let the bread absorb the liquid. Add the vinegar and black pepper. Blend everything with a mixer until it’s smooth.
4. Pour the hot sauce in a nice bowl, chop the remaining walnuts and place on top.
Close up of whole walnuts, and a bowl of walnut sauce in visible in the background.
Close up of a pair of hands holding brussels sprouts.
Veggie balls with Brussels sprouts & pickled red cabbage
A lovely green dish, very well balanced with the flavours from the cabbage and herbs.
SERVES: 4
TIME: 45 MIN
40 pcs (640 g) of GRÖNSAKS­BULLAR vegetable balls
(Veggie balls)
300 g small potatoes
2+2 tbsp. olive oil, extra virgin
1 quantity of pickled red cabbage for serving
300 g Brussels sprouts
Herb crème fraîche
1 dl crème fraîche
1 tbsp. chives, minced
1 tbsp. parsley, minced
1/2 lemon, juice and zest
Salt and black pepper
1. Preheat the oven to 200°C. Put the potatoes in an oven proof tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown.
2. Make the pickled red cabbage.
3. Trim the Brussels sprouts and cut them in half through the root.
4. Fry the Veggie balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown.
5. Combine the crème fraiche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Stir it together.
6. Arrange everything on a plate and finish off with some pickled red cabbage.
A serving of IKEA veggie balls with brussels sprouts and pickled red cabbage.
Different sized jars of pickled red cabbage and other pickled vegetables placed on a shelving unit.
Pickled red cabbage
A lovely green dish, very well balanced with the flavours from the cabbage and herbs.
SERVES: 1 JAR
2 dl vinegar
2 dl water
1/2 dl sugar
1+1 tsp. salt
2 bay leaves
1 tsp. coriander seeds
1/2 tsp. chili flakes
400 g red cabbage
1. Bring vinegar, water, sugar, 1 tsp. salt and spices to boil in a pot. Take of the heat and let infuse for 30 minutes.
2. Slice the cabbage thinly on a mandolin or with a knife and put
it in a bowl. Combine with 1 tsp. salt and leave for 20 minutes to
soften. Discard the liquid that comes off the cabbage and put the
cabbage in a pickling jar.
3. Strain off the vinegar liquid and pour it over the cabbage. Put on
a lid and let infuse in the refrigerator for at least one week before
serving.
TIME: 30 MIN + 1 WEEK TO INFUSE
Close up of pickled cabbage in jars in a shelving unit.
Close up of a veggie ball wrap with avocado, and a pair of sizzors and string next to it.
Veggie ball wrap with
avocado
A soft and tender wrap with avocado, hummus and Veggie balls.
SERVES: 4
40 pcs (640 g) of GRÖNSAKS­BULLAR vegetable balls (Veggie
balls)
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
1/2 dl mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the Veggie balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top.
4. Roll it up tightly, and wrap them in some parchment paper.
TIME: 30 MIN
Roasted beet relish and veggie balls with naan bread placed on a wooden cutting board.
Close up of naan bread lying in a dry iron frying pan.
A summer salad with IKEA vaggie balls served on a wooden plate with a side of green sauce.
Roasted beet relish and Veggie balls with naan bread
Salt baked sweet beetroots diced into a relish becomes the best topping on your naan breads!
SERVES: 4-6
20 pcs (320 g) of GRÖNSAKS­BULLAR vegetable balls
(Veggie balls)
8 beets, washed
Coarse sea salt
1 quantity of naan bread
1 tbsp. sherry vinegar (alt. red wine vinegar)
2 tbsp. olive oil, extra virgin
2 dl Turkish yoghurt for serving
2 tbsp. chives, finely chopped
1. Preheat the oven to 165°C.
2. Put the beets in an oven proof tray and cover in sea salt. Make sure the beets are completely covered.
3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down.
4. Make the naan breeds.
5. Peel the beets and chop them into small pieces, use possibly a food processor and ”pulse” mix it roughly.
6. Dress with some sherry vinegar and olive oil.
7. Fry the Veggie balls as instructed on the package.
8. Put some of the beet relish, a fried veggie ball or two and a spoon of yoghurt on top of each bread. Garnish with some chives.
TIME: 2 H
Naan bread
Salt baked sweet beetroots diced into a relish becomes the best topping on your naan breads!
SERVES: 12 PCS
250 g wheat flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
125 ml water
2 tbsp. olive oil, extra virgin
1. Combine all the dry ingredients in a bowl.
2. Add the water and olive oil. Mix with a wooden spoon until blended. Flip it onto your worktop and knead it by hand until smooth.
3. Put it back in the bowl. Cover with clingfilm and let it rest for 15 minutes.
4. Flip the dough back onto the worktop and cut it into small squares, 5x5 cm. Roll into balls and flour them lightly. Cover with clingfilm and let it rest for another 10 minutes.
5. Heat up a frying pan on medium/high heat until it slightly smokes.
6. Roll the balls out as thin as you can. Use some flour underneath so that it won’t stick. Cook the bread one by one in the pan for about 30 seconds to 1 minute on each side. Be careful as they get easily burnt. The naan bread is done when it feels light and has a grilled colour.
7. Keep the bread under a towel to remain soft.
TIME: 40 MIN
Summer salad with Veggie balls
A nice salad is a craving during summer!
SERVES: 4
40 pcs (640 g) of GRÖNSAKSBULLAR vegetable balls
(Veggie balls)
4 Chioggia beets (or any other kind of beets)
12 green asparagus, trimmed
1+2 tbsp. olive oil, extra virgin
2 avocados
1 garlic clove, grated 1 lemon, juice
4 carrots (different colours if possible)
12 radishes
100 g sugar snaps, divided in half lengthways
70 g green leaves (e.g. chard, spinach, baby gem),
washed
1/2 dl mint leaves, roughly chopped
Salt and black pepper
1. Boil 2 of the beets in plain water until soft. Cool down, peel and slice thinly.
2. Preheat a grill pan or a normal pan really hot. Rub the asparagus with 1 tbsp. olive oil and grill until it has a nice colour. Put on a plate and season with salt, set aside.
3. Blend the avocados with a stick blender. Combine with garlic, lemon juice and salt in a bowl, set aside.
4. Peel the remaining beets, the carrots and wash the radishes. Slice thinly. Mix with the cooked beets, asparagus, sugar snaps, green leaves, mint, olive oil and lemon juice. Arrange on a plate.
5. Fry the Veggie balls as instructed on the package and rip them on top of the salad. Serve together with the avocado dip.
TIME: 25 MIN
Huevos rancheros and IKEA veggie balls in a cast iron pan, with two slices of whole grain bread next to it.
Huevos rancheros con Veggie balls
This is a perfect ”all in one pot dish” and the taste when dipping rye bread in the delicious sauce is beyond words.
SERVES: 4
40 pcs (640 g) of GRÖNSAKS­BULLAR
vegetable balls (Veggie balls)
2 onions, finely chopped
2 red peppers, finely chopped
2 garlic cloves, finely chopped
2 tbsp. olive oil, extra virgin
1 tsp. smoked paprika powder
1/2 tsp. cayenne pepper
1 tsp. sugar
1 tsp. cumin
1 can of blanched tomatoes
1 lime, juice
Salt and pepper
4 eggs
1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.
2. Add all the spices and the tomatoes. Mash the tomatoes with a spoon into smaller pieces. Simmer for 5–10 minutes and season with salt and pepper.
3. Fry the Veggie balls as instructed on the package.
4. Take down the heat to the lowest level of the tomato sauce and add the Veggie balls. Give it a stir and make 4 “holes” in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set.
5. Sprinkle coriander and chives on top and serve with rye bread.
TIME: 35 MIN