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Fresh salmon as the Norwegians enjoy it.

With advancing technology in aquaculture, you no longer have to wait to enjoy fresh salmon in season. Salmon of fine quality and reliable supply are now being farmed in ocean pens worldwide, from Norway to the Pacific Northwest. Some tasters find that the farmed salmon has a milder, more delicate flavor and softer texture than the wild fish. As in the wild, color of the flesh varies according to species and what the fish eat.

In Norway recently, we sampled salmon as Norwegians enjoy it most. The following examples are both handsome and simple to prepare at home. The first course is enhanced by inexpensive fish caviars in the sauce; one main dish is grilled and the other presents salmon in a light broth.

Salmon with Caviar Sauce Look for the flying fish roe (tobiko) at Asian markets.
 2 skinned salmon fillets (6 to 7 oz.
 each), 1 to 1 1/2 inches thick
 2 tablespoons extra-virgin olive oil
 cup lime juice
 1/2 teaspoon coarse-grind pepper
 1 cup light sour cream or unflavored
 low-fat yogurt
 1/2 cup regular-strength chicken broth
 2 tablespoons flying fish roe (tobiko),
 rinsed and well drained
 2 tablespoons black lumpfish caviar,
 rinsed and well drained
 Chives (optional)
 Thin lime slices (optional)


Cut each fillet lengthwise into 6 equal slices. Carefully place in a shallow bowl. Combine oil, lime juice, and pepper; pour over salmon. Cover and chill, turning occasionally, at least 1 hour or up to 4 hours. In an 8- to 10-inch nonstick frying pan over medium-high heat, cook 1/2 of salmon slices until bottoms are lightly browned, about 1 minute. Turn slices over and cook other side until lightly browned, about 1 minute. Remove from pan and keep warm. Repeat to cook remaining salmon. Whisk sour cream with broth until smooth. Gently fold in tobiko. In the center of each of 4 dinner plates, spoon 1/4 of the sauce; tilt plates to spread sauce. Set 3 slices salmon on each plate. Spoon black caviar in small dots equally around salmon. Garnish with chives and lime. Serves 4.-Henning Stordal, Oslo, Norway. Per serving: 316 cal; 24g protein; 22g fat, 6g carbo.; 151 mg sodium; 134 mg chol. Charred Salmon
 About 1 cup tender watercress
 sprigs, rinsed and crisped
 1/2 cup mayonnaise
 2 tablespoons milk
 1/2 pound fresh chanterelles or oyster
 mushrooms
 1 tablespoon butter or margarine
 4 salmon fillets (6 to 7 oz. each) with
 skin on, 1 to 1 1/2 inches thick
 About 2 tablespoons extra-virgin
 olive oil
 Lemon wedges (optional)


In a blender or food processor, combine 1 cup watercress, mayonnaise, and milk. Whirl until smooth. If made ahead, cover and chill up until next day.

Rinse chanterelles and drain well. If stems are thicker than 1/2 inch, cut in half lengthwise. In an 8- to 10-inch frying pan, melt butter over medium-high heat. Add chanterelles and stir often until lightly browned, 10 to 15 minutes. Remove from heat; keep warm.

Brush skin side of salmon with I tablespoon oil. Place salmon, skin side down, on a well-oiled grill 4 inches above a solid bed of very hot coals (you can hold your hand at grill level for only I to 2 seconds). Cover grill and cook salmon until skin is charred and crisp and meat is just opaque on top, 5 to 7 minutes. Loosen skin from rack with a wide spatula and remove salmon.

Cut each salmon fillet in half. On each of 4 dinner plates, arrange one fillet half skin side down, and one half skin side up. Divide chanterelles and watercress mayonnaise among plates, spooning the mayonnaise along edge of salmon. Drizzle salmon evenly with remaining oil. If desired, garnish with lemon wedges and watercress sprigs. Serves 4. Eyvind Hellstrom, Oslo, Norway. Per serving: 477cal; 36g protein;35g fat, 3.6g carbo.; 219 mg sodium; 113 mg chol. Salmon in Broth with Vegetables
 1 large (about 1/2 lb.) zucchini, ends
 trimmed
 1 large (about 1/4 lb.) carrot, trimmed
 and peeled
 1 small (about 1/4 lb.) red bell pepper,
 stemmed and seeded
 2 skinned salmon fillets (6 to 7 oz.
 each), about 1 inch thick
 5 cups regular-strength chicken broth
 cup lemon juice
 1 tablespoon grated lemon peel
 1 tablespoon minced fresh or
 1 teaspoon crumbled dry
 thyme leaves
 Fresh thyme sprigs optional)


Cut the zucchini, the carrot, and the pepper into very thin matchstick slivers about 2 inches long. Divide the vegetables evenly among 4 wide, shallow soup bowls. Place bowls in a warm (150 deg to 200 deg) oven until vegetables are hot, about 8 minutes.

Meanwhile, cut the fillets in half horizontally and set aside. Also cut 4 pieces of foil large enough to cover each bowl. In a 3- to 4-quart pan, combine broth, lemon juice, lemon peel, and thyme; bring to a rolling boil on high heat. Set a piece of salmon in each bowl and quickly but gently ladle hot broth over the fish. Cover the bowls with foil and return them to oven until salmon is just opaque and still moist-looking in thickest part (cut to test), 10 to 12 minutes. Remove the foil and garnish salmon with fresh thyme sprigs. Makes 4 servings.-Arne Brimi, Lom, Norway.

Per serving: 182 cal.;20g protein; 7.5g fat, 74g carbo.; 117mg sodium; 47mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1991
Words:892
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