Fresh laks med risnudler

Friskt og godt med laks og glassnudler

(english text below)

Denne retten har alt det jeg liker på én tallerken; syrlig og søt dressing med masse lime og koriander, myke glassnudler, crispy laks, crunchy cashewnøtter, og blandingen av varme og kalde elementer. Kontraster- det er sånn jeg liker det best!

passion for lime

Enkelt er det også:

  • lime
  • soya saus
  • Fish sauce

Smak til så det blir en sursøt dressing. Tilsett etter smak:

  • chilli, hakket
  • koriander, hakket
  • vårløk, hakket

Tilsett så:

  • en agurk i tynne skiver

– og mariner i dressingen mens laksen stekes og glassnudlene ‘kokes’.

  • laksefilet
  • glassnudler
  • cashewnøtter

Glassnudlene tilberedes som anvist på pakken. Laksen stekes i stekepanne på høy varme. Her steker jeg til en forandring laksen ganske lenge og på relativt høy varme. Den skal bli crispy og gyllen, så hakk den i mindre biter mens du steker. Smak til med salt og pepper underveis.

Bland alt og nyyyyt!


Nice and fresh salad with salmon and glass noodles

This dish has everything I like on a plate; sweet and sour dressing with lots of lime and coriander, soft glass noodles, crispy salmon, crunchy cashews, and a mix of warm and cold elements. Contrasts- that’s the way I like it!

  • lime
  • soya sauce
  • Fish sauce

Mix until you have a sweet and sour dressing. Add to your taste:

  • chilli, chopped
  • coriander, chopped
  • sprin onion, chopped

Then add:

  • one cucumber, finely sliced

Marinade the cucumber in the dressing while the salmon and noodles are prepared.

  • salmon fillet
  • glass noodles
  • cashew nuts

Prepare the glass noodles as directed on the pack. For this salad, I like to fry the salmon on a relatively high heat, and until golden and crispy. Divide the salmon into bite sized pieces while frying, and season to taste.

Mix everything and enjoy!


Fennikel, ruccola & appelsinsalad

Dette er en frisk og deilig salat som passer perfekt som en rask lunch, eller til alt fra hjemmelaget pizza til en enkel fiskerett.

Du trenger:

  • 1 stor fennikel, i så tynne skiver som mulig (har du mandolin så bruk den:)
  • 1 stor appelsin, segmentert (spar på restene)
  • 1 avokado, i terninger
  • ca 100g ruccola
  • 1/2 rød chilli, kuttet fint
  • 1 lime
  • flatbladpersille, finhakket
  • olivenolje

Hvis du har tid kan du legge ferdigkuttet fennikel og ruccola i isvann, så blir det ekstra crispy. Bland olivenolje, limesaft, chilli, salt og pepper, og press så resten av saften ut av restene av appelsinen til en frisk dressing. Bland fennikel, ruccola, avokado, persille og appelsin, og hell over dressing. Friskt og godt!

Sweet beets with salty feta and a crunch

Great company for a lovely piece of organic chicken

I bought a bunch of lovely fresh beets yesterday, and wanted to use them today. I came up with this side-dish, or ‘warm salad’ if you like. It was quite delicious with lots of different tastes and textures, and the best thing about it: both my kids now love beetroot 🙂

Beets, feta, chicken passion_for_limeIngredients:

  • Boilded red quinoa
  • beets, cut into chunks, baked in an oven with olive oil, salt and pepper on 180’C until tender and sweet
  • feta cheese
  • pistachios
  • lots of chopped flat-leaf parsley (I forgot to mix it in before I took this picture).


  • olive oil
  • good quality balsamic vinegar
  • a few drops of honey, maple- or agave sirup
  • salt and pepper

The dressing should be thick, sweet and salty.

Mix everything together and serve with chicken, or by itself as a vegetarian lunch or dinner.



Sweet summery salad

Sweet strawberries, ripe peaches, tasty cheese, crunchy pumpkin seeds and lovely leavesSweet summery salad

Sweet summery saladThis is what I made for lunch today.. The Norwegian strawberries are dreamy this time of year, and I try to find new ways to serve these little wonders. If I had a creamy goats cheese, or even feta cheese, I would probably use that, but all I had was a mature ‘Primadonna’ cheese (tastes almost like Parmesan), and it worked well.


  • strawberries
  • peaches
  • A mix of salad leaves
  • toasted pumpkin seeds
  • cheese; goats-, feta-, or a mature tasty hard cheese
  • a good peppery extra virgin olive oil
  • a nice aged balsamico, or a sweet fig balsamico
  • Maldon salt and black pepper

Rinse, cut and mix.

I served the salad with organic crisp bread and some nice homemade hummus. Perfect!

Salad, crisp bread and hummusEnjoy!


Stir-fried cabbage and green beans

Lovely side-dish for fish or just as a warm salad

stir-fried cabbage and green beansIn a wok, stir-fry:

  • lots of chopped ginger
  • fresh garlic, chopped
  • chilli, chopped
  • green beans
  • shredded cabbage
  • soy sauce
  • black sesame seeds



Ugly Start(er)

Apples, manchego, nectarines, dates, walnuts.

Great as a starter, or for lunch with some bread on the side.

This salad doesn’t look very exciting. My husband admitted he was a bit skeptical before tasting it, but the soft satisfying Manchego cheese and the crisp apples, really work. Next time I will add some rucola for its peppery taste (and color), and add a teaspoon or two of walnut oil.

apples and manchego passion_for_lime

You need:

  • Manchego cheese, in pieces
  • crisp apples, sliced
  • nectarine or peach, sliced
  • dates, sliced
  • walnuts, lightly toasted
  • lemon juice
  • olive oil
  • salt + pepper


  • 1-2 tsp walnut oil
  • rucola

Mix and taste until you get the right mix of sweet, salty, lemony, peppery, soft an crispy.



Mad for mango & avocado salad

Salad with mango, avocado and coriander

Today, we were having good friends over for dinner. The sun was shining and we were having a barbecue. I felt like having avocado, and I felt like having mango. I also wanted a green salad. So I decided to mix it all up. I wasn’t sure it would work, but it did! A fresh fruity filling salad. Perfect for barbecues. We had fillets of pork, but I will also try it with scampi.

passion for lime_ mango and avocado salad

  • Lots of avocados, in big chunks
  • one big mango, in big chunks
  • salad leaves (baby spinach, rucola, beet root leaves etc)
  • lots of coriander, coarsely chopped
  • lime juice
  • mango vinagre (or use a sweet white balsamico or equivalent)
  • a good extra virgin olive oil
  • pinch of chili pepper or cayenne
  • Maldon salt and pepper

Barbecued fillet of pork, mango and avocado salad, potato wedges and home made aioli

passion for lime_ mango and avocado salad

passion for lime_ mango and avocado salad

This is the mango condiment I use. Bought from one of my favourite shops: Oliviers & co.

olivier mango passion for lime



Warm salad with spinach and lentils

Warm salad with spinach and lentils

Today, I had a fridge full of half-eaten vegetables. I am not great with left-overs, so I’m on a mission to be better at using up food that I have in the fridge instead of always shopping for more. This is what I had in my fridge today, but you can use whatever you have in yours. I would always use lentils, spinach and chili, apart from that- knock yourself out! 😉



Chop finely and fry quickly in a pan:

  • red onion
  • garlic
  • carrot
  • zucchini (squash) – put half in the pan now, save the other half for later
  • yellow pepper

Add to the pan just before serving:

  • cherry tomatoes, halved
  • lentils, cooked and rinsed
  • spinach
  • the other half of the zucchini, finely chopped

Fry for a few seconds- until the spinach has just wilted. The zucchini should be crunchy!

  • Soy sauce
  • a little bit of Mango Chutney
  • lime juice
  • coriander, chopped
  • salt and pepper

Mix, taste and pour over the salad.

warm lentil salad

Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.



Raw food salad with sashimi

Sashimi for dinner with a healthy crunchy salad full of raw vegetables on the side. Makes us all feel light and fresh!

Raw food Passion for Lime


  • baby leaves 
  • chopped coriander
  • sprouts
  • fennel (fennikel)
  • carrot
  • spring onion
  • cucumber
  • sesame seeds, toasted lightly

Grate all the ingredients on a mandolin, and cut the ones that aren’t fit to be grated.

  • green beans/string beans

Parboil the beans (forvell) and rinse in cold water. Yes, I know this means the salad isn’t all together RAW, but I wanted to adde these beans -they are SO good and healthy, but needs a quick boil.

Mix alle the salad ingredients well.

  • Lime
  • sesame oil
  • chilli
  • ginger, grated
  • soy sauce
  • sugar

Mix toghether until you have a tasty, pungent, sweet and sour dressing.

  • salmon- sashimi quality. I almost always use SALMA, the great Norwegian salmon 🙂

Mix the dressing and the salad ingredients and serve with the sashimi. I didn’t feel like rice today, but sometimes I make som warm Jasmine rice to go with the cold fresh fish and vegetables.

Serve with soy sauce, or left-over dressing to dip the sashimi in.

Sashimi and raw food salad



Tzatziki with an attitude

Tzatziki; fresh and cool but with an attitude!

I make this tzatziki quite often, mostly in the summer-months (or summer-weeks as it sometimes feels like here in cold Norway :-D). This is great with grilled meats and fish, vegetables, just as a dip with fresh bread etc. I love everything spicy, and tend to put chillies in everything. I love the sting from the cayenne pepper in this, but of course, it is optional (like everything in cooking ;-)).


  • 1 large organic cucumber, skin on, grated
  • 1 ts salt

Mix together, and leave for 30 minutes. Put in a sieve and squeeze out as much water as you can. Then mix with:

  • 500g Greek yoghurt
  • 1 clove of garlic
  • 1 tsp white wine vinagre
  • 3-4 tsp olive oil
  • a little black pepper
  • a small pinch of cayenne
  • 2 Tbsp fresh mint, chopped

Mix everything together and leave for an hour if possible.

Tzatziki_passion for lime


Another healthy salad

All in the mix

This is a super-healthy mix of pulses, grains, seeds, raw vegetables, chicken etc. I had some chicken and oven baked tomatoes left-over from yesterdays dinner, and decided to use it in a salad.


Mix together:

  • Pulses; a mix of cooked chickpeas, white beans, brown beans, barlotti beans- whatever you have
  • guacamole, with extra cayenne pepper/chili, and lime, for extra taste
  • feta cheese, crumbled
  • Quinoa, ready boiled and drained
  • celery stick, chopped finely
  • spring onion, chopped finely
  • chicken, in small pieces
  • tomatos, I used both fresh and oven baked
  • pumpkin seeds, toasted in a dry pan for a few minutes
  • olive oil
  • Maldon salt and pepper

Mix it all together

All in the mix

And serveMix it up salad



Sunshine Salad

Today, the sun was shining and we got the first taste of summer! That calls for a salad! I wanted something nice and fresh, to go with a robust oven-baked chicken. This is what I came up with, and ‘Sunshine salad’ was the name I gave it. sunshine-salad_passionforlime


  • Rucola and a mix of baby salad leafs
  • yellow bell peppers, sliced
  • orange, each segmented and cut in half
  • pistachios, shelled
  • parmesan, shaved
  • olive oil and lemon juice, or lemon flavored olive oil
  • Maldon salt and pepper

Mix it all up and serve


This is how it looks served with the main course. A plate full of sunshine, great tastes and textures.

You can find the recipe for the main course on the blog. Oven baked Chicken with mustard veggies


Villris med kylling

Dette er en sunn og mettende salat som jeg er veldig glad i. Den har tyggemotstand fra villris, crunch fra pistasjenøtter, og sødme fra myke tørkede tranebær. Lag gjerne en stor porsjon for denne er like god dagen etter i matpakken, til middag eller lunch.

Kyllingsalat med villris og linser

2 store eller 4 små porsjoner

  • 1,5 dl villris, helst bløtlagt over natten hvis du har tid.
  • 2 kyllingbryst
  • en stor håndfull flatblapersille, grovt hakket
  • en liten håndfull tørkede tranebær
  • en liten håndfull pistasjenøtter
  • 2 vårløk, finhakket
  • en god extra virgin olivenolje
  • Maldonsalt og nykvernet pepper

Kok opp 1,5 liter kyllingkraft og legg kyllinbryst i det kokende vannet. Skru varmen ned til medium-lav så den ligger rett under kokepunktet, og la kyllingen posjeres i ca 12 minutter. Hell av kraften og avkjøl i 15-20 minutter.

Kok villrisen til den er ferdigkokt. Den skal koke litt kortere enn anvist på pakken om du har hatt tid til å la den ligge i bløt, så følg med og test underveis. Hell av kokevannet og bland litt olivenolje, salt og pepper med en gang du har helt av kokevannet og rør godt. Villrisen vil trekke til seg den gode smaken mens det avkjøles litt.

Skjær kyllingen i små terninger. Bland alle ingrediensene og smak godt til med olivenolje Maldonsalt og pepper.

villris med pistasjenøtter og tranebær

Line 🙂

Lentil salad with capers

I am absolutely in love with lentils! I use them in salads, soups, as a side dish, as a main course, as often as I can. This salad I eat for lunch or as a side dish.


Lentil salad:

  • 5 dl Puy lentils, boil for 15-20 mins. Check after 15 mins. They must be ‘al dente’. Rinse to stop cooking process, but keep warm
  • 1 red onion, diced
  • 2,5 dl dried, cranberries, currants, yellow raisins, a mix or one of them, chopped
  • 0,5-1 dl good quality capers, chopped if large

If you stop here, and mix in the dressing, it will keep in the fridge for a few days. The rest you mix in just before serving.

  • flat leaf parsley
  • rucola or other salad types
  • sprouts, cress


  • Walnuts, chopped
  • seeds or nuts
  • Goats- or blue cheese
  • Fresh coreander or basil
  • Crispy seasonal veggies
  • A crispy apple, cut in small pieces


  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Colemans mustard
  • 2 tsp. Maldon salt
  • 2 tsp. pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • ½ tsp ground cardamom
  • 1/4 tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • ¼ tsp. ground cinnamon

passion_for _lime



Try to use the best quality ingredients you can find. These capers are lovely!




Source: This recipe was inspired by one of my favourite bloggers: Sarah Britton

Moroccan lentil and carrot salad

Healthy, gorgeous moroccan lentil and carrot salad. One of my favorites! I love everything about this, and this is one of the lentil dishes I make the most. The recipe calls for black beluga lentils, but if I can’t find them in stores, I use Puy lentils.

Moroccan Lentil salad

  • 2,5 dl black beluga lentils, soaked if possible

Rins and boil for 20-30 min until al dente. Add a bit of oil and Maldon sea salt when done.

  • 3 large carrots, in ribbons
  • 1 ss lemon juice
  • 2 ss orange juice
  • satl

Marinate when the lentils are boiling

  • 1 ss cumin seeds
  • 1/2 ss green anise seeds
  • 1/4 ts coriander seeds
  • 1/4 ts cinnamon
  • 1/4 ts ground ginger
  • 1/4 ts smoked paprika
  • pinch of cayenne/crushed chillies
  • 1 ss lemon juice
  • 1 ts honey/agave sirup
  • 3 ss cold pressed olive oil
  • salt

Toast the cumin and anise seeds on a medium heat until fragrant. Crush roughly in a mortar with the coriander seeds. Mix with the rest of the ingredients to make a dressing.

  • 1 small red onion, thinly sliced
  • 6 prunes, thinly sliced
  • 1/2 cup mint, chopped
  • 1/2 cup coriander, chopped

Mix everything, including the marinade, and check if it needs more salt or some pepper.



Source: I remember finding this recipe on a Martha Stewart web site, but I have been trying to fin the exact name of the site, unsuccessfully.