Norwegian Salmon

1. Norwegian Salmon Recipe Book

2. Bedecked Chirashizushi of Norwegian Salmon Gloriously colourful and delicious to the eye Ingredients Serves 4 / 18cm cake mould • Norwegian salmon (for filler) 120g • (for topping) 80g • Rice 2 cups • Kombu 1 sheet (3 x 4cm) • Sushi vinegar 60 – 80ml • Red pickled ginger 20g • White sesame seeds 2 tbsp • Green laver (or sea lettuce) 1 tbsp • White sesame seeds 1 tbsp • Shiso 4 leaves • Shredded egg crêpes From 2 eggs • Snow pea (boiled) 2 • Salmon caviar 2 tbsp • Salt To taste • Soy sauce & wasabi To taste • Plastic wrap Directions ①　Thinly slice the salmon. ②　Drain the red pickled ginger and mince. Julienne the shiso leaves. Thinly slice the snow peas. ③　Rinse and drain the rice, add water and kombu to cook. Once the rice has cooked, add the sushi vinegar to make sushi rice. ④　Divide ③ into two equal portions, add A and B to each and blend. ⑤　Line the cake mould with plastic wrap, fill it with sushi rice mixed with red pickled ginger, top it with salmon, sprinkle lightly with salt and shiso leaves, top it with sushi rice mixed with green laver and press down lightly. ⑥　Serve 　⑤ on a plate, remove the plastic wrap, sprinkle with shredded egg crêpes, salmon pieces, snow peas and salmon caviar. ⑦　Serve with wasabi soy sauce if desired. A small bowl or pound cake mould can be used in place of the cake mould.

3. Norwegian Salmon Salad with Vegetables Galore Enjoy a Healthy and Tasty Salad Ingredients Serves 4 Norwegian salmon 200g Romaine lettuce 1/3 bunch Orient green curl 2 -3 leaves Carrot 1/5 Broccoli ½ Cauliflower 1/3 Paprika (yellow) ¼ Olive oil As required <Cream sauce> Olive oil 1 tbsp Garlic (finely minced) 1 clove Anchovy 5g Fresh cream ½ cup Salt & pepper To taste <French dressing> Wine vinegar 3 tbsp Olive oil 1 tbsp Grilled salmon skin As required Finely minced parsley As required Salt & pepper To taste Directions ①　Heat olive oil in the frying pan, sear the outside of the salmon seasoned with salt and pepper. Once cooled, slice into 1cm wide pieces. ②　Divide the broccoli and cauliflower in bite-size portions, cut the carrot using a star-shaped cutter and boil. ③　Tear the romaine lettuce and orient green curl into bite-size pieces, and thinly slice the paprika and soak in water. ④　For the cream sauce, heat olive oil in the frying pan, fry the garlic and add the anchovy to fry. Add the cream, bring it to a boil and season with salt and pepper. ⑤　For the French dressing, mix the ingredients together in a bowl. ⑥　Serve ③ on a plate, well drained, arrange (2) and salmon on top and serve with the sauce and dressing. French dressing is recommended to those who are mindful of calories.

4. Marinated Norwegian Salmon with Dill The flavour of salmon is improved by lemon and dill Ingredients Serves 4 Norwegian salmon 300g Salt 1 tsp Sugar 1 tsp <Marinade> White wine vinegar 2 tbsp Lemon juice ½ Salt & pepper To taste Sugar Just under 1 tsp Olive oil 3 tbsp Dill 1 sprig Onion ½ Lemon (sliced) 4 slices Radish 2 Sprouted seeds of radish ½ pack Directions ①　Mix the salt and sugar together and rub the mixture into the salmon, wrap the salmon in plastic wrap and chill in the fridge for about an hour. ②　Mince the dill and thinly slice the onion. ③　Thinly slice the radish and chop away the roots of the sprouted seeds of radish and divide it into two portions. ④　Rinse ①in cold water, remove all the moisture with paper towels and slice it in easy to eat portions. ⑤　Lay out ② and the lemon slices in a deep tray, lay out the salmon ④on top, pour over the marinade, wrap the tray and chill in the fridge for about half an hour. Serve ③ and ⑤ on a plate.

5. Seared Norwegian Salmon Steak with Sour Cream Sauce Refreshing and tasty with a sauce with pickles Ingredients Serves 4 Norwegian salmon 150g x 4 Salt 1 tsp Black pepper ½ tsp Olive oil 2 tbsp <Sour cream sauce> Sour cream 80g Cucumber pickles (minced) 1 Milk 2 tbsp Parsley (minced) ½ tsp Paprika (red & yellow) ½ each Eggplant 1 Zucchini ½ Olive oil 2 tbsp Salt ½ tsp Pepper ¼ tsp Flat leaf parsley ¼ sprig Directions ①　Season the salmon with salt and black pepper and lightly sear the outside of the salmon in a heated frying pan. ②　Mix together the ingredients for the sour cream sauce. ③　Slice the paprika in large chunks, slice the eggplant and zucchini into full rounds, fry them in olive oil and season with salt and pepper. ④　Serve the salmon ① on a plate with ② and ③ and garnish with parsley

6. Norwegian Salmon with Fresh Tomato Sauce Enjoy the richness with a simple sauce Ingredients Serves 4 Norwegian salmon 300g <Tomato sauce> Tomato 1 large Garlic 1 clove Onion (minced) 2 tbsp Lemon juice ½ tbsp Extra virgin olive oil 4 tbsp Avocado 1 Basil 3 – 4 Salt 1/3 tsp Black pepper 1/5 tsp Directions ①　Thinly slice the salmon. ②　Remove the skin and seeds of the tomato and mince. Grate the garlic. ③　Dice the avocado into small pieces. ④　Put ② in a bowl, add the lemon juice and extra virgin olive oil and blend well. Season with salt and pepper, mix in the basil (torn) and ③. ⑤　Serve the salmon (1) on a plate and pour (4) on top.

7.  Refreshing Chirashizushi of Norwegian Salmon Perfect marriage of tasty salmon and refreshing pickles Ingredients Serves 4 Norwegian salmon200g <Wasabi Soy Sauce> Soy sauce 2 tbsp Wasabi 1 tsp + Rice 2 cups Kombu 1 sheet (3 x 4cm) Sushi vinegar 60ml White sesame seeds 3 tbsp Shiso 5 leaves Cucumber and eggplant 1 each Salt 1 tsp Sweet pickled ginger 40g Egg 2 Sugar 1 tsp Cooking oil 2 tsp Directions ①　Put the rinsed and drained rice in the rice cooker, add the required amount of water and cook together with kombu. ②　Cut the salmon into bite-size pieces and marinate them in wasabi soy sauce (10 – 20 min.) ③　Slice the cucumber into small chunks and sprinkle with salt. Thinly slice the eggplant, soak in water to remove the bitterness, drain and salt. Let it soften just as the cucumber. ④　Drain ③ of water and mix them with minced sweet pickled ginger. ⑤　Julienne the shiso leaves and soak in water. ⑥　Heat the cooking oil in the frying pan, pour in ⑤ to make scrambled eggs. ⑦　Once the rice has cooked, blend in the sushi vinegar, white sesame seeds, ④and ⑦and sprinkle with the salmon ②and drained shiso leaves.