Norwegian salmon recipes

Norwegian salmon and scallop skewers with tabbouleh

Ingredients (serves 4)

8 scallops (fresh or frozen)

400g Norwegian salmon (skinned and boned)

2 tablespoons chilli oil

For the tabbouleh:

2 cups bulgur wheat

2 spring onions

3 large tomatoes

3 tablespoons chopped flat leaf parsley

1 tablespoon finely chopped mint

Juice of 1 lemon

4 tablespoons olive oil

Salt

Preparation

Firstly, thaw out any frozen scallops. Then start with the tabbouleh. Boil the bulgur wheat as per the instructions on the pack (some require boiling, others can just be soaked) and then drain.

Clean and chop the spring onions. Halve the tomatoes, remove the skin and cut the tomato flesh into small cubes. Mix the spring onions, tomatoes, parsley and mint into the bulgur wheat. Stir in lemon juice and oil and season with salt.

Cut the salmon into cubes that match the size of the scallops.

Thread the Norwegian salmon and scallop alternately on skewers. Brush with chilli oil and grill the skewers for about one minute on each of the four sides.

Serve the skewers on a bed of the tabbouleh.

Marinated Norwegian salmon with asparagus, shiitake mushroom, sesame seed and rice noodle salad

Ingredients (serves 4)

Juice and zest of 2 small limes

3 tbsp tamari soy sauce

3 tbsp sweet chilli sauce

1 tsp wasabi paste or powder

1 large garlic clove, finely chopped or crushed

1 large piece of ginger, finely chopped or grated

4 individual salmon fillets, skin on

2 bunches of asparagus

1 punnet shiitake mushrooms

2 tbsp vegetable oil

225g rice noodles

1 extra lime for the stir-fry

1 bunch spring onions, chopped

Sesame seeds for garnish

Method:

First make the marinade for the salmon. In a medium mixing bowl mix together the lime zest and juice, the tamari soy sauce, sweet chilli sauce, wasabi, garlic and ginger. Add the salmon fillets and toss the fillets in the marinade so that each fillet is completely coated. Cover with clingfilm or pop the salmon along with the marinade into a sealable plastic food bag and refrigerate for 30-45 minutes.

When you’re ready to start assembling the dish preheat the oven to 180 C degrees and remove the salmon from the fridge. Place the four fillets in an ovenproof dish and drizzle the marinade on top. Roast in the oven for 15 minutes, or until the salmon looks opaque and cooked through. If the fillets are chunky they may need a few more minutes in the oven. If you like a slight char on the top of the salmon you can put the cooked fillets under a hot grill after 10 minutes roasting in the oven to slightly caramelize the top of the fish but this isn’t essential.

Meanwhile prepare the vegetables. Snap off the woody ends of the asparagus and slice them into thumb-length pieces. If the asparagus is very thick you may want to parboil them for 1 minute before adding to the stir-fry. If not, just use them raw. Chop the shiitake mushrooms into 5mm slices and cook/soak the rice noodles according to the packet instructions.

To assemble the dish stir-fry the mushrooms in a wok with couple of tablespoons of oil over a high heat, constantly stirring the mushrooms so they brown on the outside but don’t burn. After a couple of minutes of cooking the mushrooms add the tamari and sweet chilli sauces, then the asparagus and the rice noodles. Keep stirring to distribute the flavour of the sauces throughout the noodles and taste for seasoning. Finish by adding the juice and zest of the lime along with the spring onions then serve on four plates or bowls with the salmon on top. Sprinkle sesame seeds over the four dishes and serve warm. If you want to make this in advance and keep for a picnic or a lunch at work then simply let all the ingredients cool down, flake the salmon and rub in the excess marinade, then keep it all in the fridge until you’re ready to serve the dish.