You may never have traveled to Norway yet but maybe you have eaten fresh, delicious and world-famous good quality Norwegian salmon? It has really become a very attractive fish in many countries of the world and many of my readers in France, yes I know your country likes Norwegian salmon very much! To me it is not only a fish I buy at a supermarket to make a dinner for my family but also it is a nostalgic food which brings me many good memories. From 1986 to 1990 I worked in the Trade Department of the Norwegian Embassy in Tokyo and one of the big projects I was engaged in was called “Project Japan” which was a pioneering project aiming at expanding export of Norwegian seafood from Norway to Japan. Now you can buy fresh Norwegian salmon in Japan very easily but back in 1986 it was not so commonly available. Many trade delegations from Norway visited us in Japan and those trips to the world’s largest fish market in Tokyo together with Norwegian fish exporters are my fond memories.
We who live in this clean and beautiful country in Scandinavia eat it very often, too. A very traditional Norwegian salmon dish is actually a very simple dish, we slowly porch salmon with a slice of lemon and dill and serve with boiled potato, melted butter and refreshing cucumber salad. Mmmm.. it is very good! But nowadays more and more Norwegian people eat salmon raw as Sashimi and Sushi just like Japanese people do. I often serve it to my guests at my dinner party and it seems people like the dish very much.
We almost always serve Sashimi together with these fine shredded white radish on the side. Very locally grown chives from my garden and ripe avocado go very well with the Salmon’s beautiful rose pink color and this bright and colorful presentation is really entertaining when you are serving it to your party guests.
Norwegian Salmon Sashimi – garnish tips
– shredded white radish called Daikon (available at Asian food stores)
– avocado, cut into small cubes and put some drops of lemon juice on
– salmon eggs
– lemon or lime slice
– fresh chives (gressløk in Norwegian)
– wasabi, if you like it hot
Easy Hand Roll Sushi (4 people)
Sushi rice 2 cups, water 2 cups
Sushi vinegar 4 table spoons
Norwegian salmon 400g
Cucumber 1/2 – 1
Soy sauce, wasabi, white sesame seeds
– Wash sushi rice and cook it with water. Mix with Sushi vinegar while it is hot.
Cool it completely.
– Cut Norwegian salmon and cucumber into thin strips.
– Place a nori sheet (about 9cm x 9cm), put 3 table spoons of sushi rice on, add salmon and cucumber, sprinkle white sesame seeds and chives and wrap it! If you like it hot, dissolve some wasabi in soy sauce and dip.
Norwegian salmons are not only an excellent sashimi fish but also good to cook. Fresh salmons come in different sizes and a small package like this is very handy for my bento cooking and I almost always have one in my fridge.
Salmon Teriyaki on white rice is my favorite. The texture is so wonderfully tender and I think that is why both young children and elderly people like this fish. Today I made a festive bento with Salmon Teriyaki for my new boss who just arrived in Norway and we had a welcome party at the office and I served this bento for everyone.
Salmon Teriyaki (4 people)
300g Norwegian salmon
Teriyaki Sauce (Japanese sake 2 table spoons. Mirin 1 and 1/3 table spoon, Soy sauce 1 and 1/3 table spoon, Sugar 1 tea spoon. Mirin is available at Asian food stores)
– Slice salmon into 5mm thick slices diagonally with a knife on a bias.
– Heat a frypan. Add 1/2 table spoon of salad oil.
– Fry salmon on both sides. It does not take any more than 3 minutes as they are thin slices.
– Mix the sauce in a cup. Pour into the frypan and cook. Turn the heat up.
– Try to coat the fish with the sauce. When the sauce is almost all evaporated, it is done.
– Serve as it is or on top of warm rice.
This post is participating in the contest in Norway “Matstreif fyller 10år, lag et festmåltid med norsk lokalmat”