How To Cook Norwegian Salmon Recipes
SWEET-SPICY GLAZED NORWEGIAN SALMON
Make and share this Sweet-Spicy Glazed Norwegian Salmon recipe from Food.com.
Provided by Heart N Soul
Categories < 30 Mins
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- In a sauce-pan, combine first 4 ingredients and bring to a boil.
- Remove from heat.
- Coat fillets with olive oil, place on a foil lined jelly roll pan, sprinkle with salt and pepper.
- Bake at 425 for 12 minutes.
- Remove from oven.
- Preheat broiler.
- Brush sugar mixture evenly over salmon.
- Broil 3 inches from heat for 3 minutes or until fish flakes easily when tested with fork.
NORWEGIAN MARINATED SALMON
This recipe is very simple and has a similar texture/taste to cold smoked salmon. Make sure your fish is very fresh. You can follow the recipe and make the rye crisps or just use fresh rye bread or even crackers. Posted for ZWT 6 Wild Card
Provided by Coasty
Categories Norwegian
Time 35m
Yield 48 canapes
Number Of Ingredients 10
Steps:
- Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
- Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate.
- Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel.
- Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
- Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
- Mix the sauce ingredients together and place in the refrigerator.
- Heat oven to 200°C.
- Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days.
- To serve, remove the fillet from the marinade and wipe clean of marinade.
- Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.
Nutrition Facts : Calories 119.7, Fat 3.1, SaturatedFat 1.2, Cholesterol 16.4, Sodium 4188.3, Carbohydrate 16.4, Fiber 1, Sugar 9, Protein 5.7
NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER
Categories Poach Quick & Easy Dinner Salmon Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.
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