Salmon is a subspecies of salmon fish, also, depending on the habitat and catch, it is called Atlantic or lake salmon. This gentle and healthy fish can be sewn, baked, fried, salted and pickled. From the head and backbone a magnificent, rich broth is obtained. Chilled Norwegian salmon is a fresh, oily, versatile fish suitable for use in the best dishes.
Pick your recipe
Chilled Norwegian salmon most often goes to the filet market. If you bake it in the oven, you will get a healthy dish that will perfectly blend in with fresh salad or boiled vegetables. You will need:
- 1 salmon fillet with a total weight of at least 500 g;
- 2 teaspoons of olive oil;
- 1 clove of garlic;
- 1 lemon
- 1 tablespoon chopped dill;
- sea salt and freshly ground black pepper.
Preheat the oven to 200 ° C. Cover the baking sheet with baking foil and grease it with olive oil. Pass the garlic through a press and mix with the remaining oil. Put the fish skin down on a baking sheet and grease with garlic oil, season with salt and pepper, sprinkle with dill. Cut the lemon into slices and lay them on the salmon. Put the pan in the oven and bake the fish for 10-15 minutes, depending on the thickness of the fillet.
An equally healthy way to cook salmon is to sew fish. Sewing is a cooking method in which a product is placed in a small amount of liquid and boiled, not boiling, over low heat. So it is possible to save much more nutrients. To make tailored salmon with anchovy sauce, take:
- 500 g steamed salmon;
- 1 ½ tablespoons chopped parsley;
- 2 anchovy fillets in oil;
- 1 head of onion;
- ½ cup white wine vinegar;
- ¼ cup sugar;
- ½ teaspoon freshly ground black pepper;
- 1 teaspoon coriander seeds;
- ½ teaspoon mustard seeds;
- 1 teaspoon of salt.
Mash an anchovy filet. Add to it chopped parsley and pepper, oil remaining from under the fish. Mix well. Cover with cling film and set aside. In a wide, shallow pan, mix 4 cups of water with vinegar. Add the onion, chopped into small pieces, season with the remaining spices and bring to a boil. Cook for 15 minutes. Then reduce heat and immerse salmon in the resulting liquid. Cover and simmer for 8-10 minutes over low heat. Serve with anchovy and parsley sauce.
Chilled Norwegian salmon is very fresh and is great for making fish carpaccio. Prepare:
- 800 g of salmon fillet;
- 2 lemons;
- 2 tablespoons of chopped dill;
- 2 chopped shallots;
- 2 teaspoons of fine sugar;
- 1 teaspoon of sea salt;
- 2 tablespoons of olive oil;
- 1 tablespoon of capers.
Wash and dry the salmon fillet. Wrap in cling film and clean for 1 hour in the freezer. Frozen fish will be much easier to cut into thin slices. Meanwhile, squeeze the juice from the lemons and remove the zest from them. Combine freshly squeezed juice, zest, dill, olive oil, chopped shallots, sugar and salt in a small bowl. Whisk with a broom.
Put the salmon on a cutting board and slice diagonally into long, transparent slices with a wide thin knife. Spread them on a wide dish and fill with citrus marinade, repeating layer by layer until the fish runs out. Cover the dish with cling film and refrigerate for at least 2 hours. Serve by spreading the salmon in one layer on a serving plate and sprinkling with capers.