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 Rice2 cups Kombu1 sheet (3 x 4cm) Sushi vinegar 60 – 80ml Red pickled ginger 20g White sesame seeds2 tbsp Green laver (or sea lettuce)1 tbsp White sesame seeds1 tbsp Shiso 4 leaves Shredded egg crêpes From 2 eggs Snow pea (boiled)2 Salmon caviar2 tbsp SaltTo taste Soy sauce & wasabiTo 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.
Norwegian Salmon Salad with Vegetables Galore Enjoy a Healthy and Tasty Salad Ingredients Serves 4 Norwegian salmon200g Romaine lettuce 1/3 bunch Orient green curl2 -3 leaves Carrot1/5 Broccoli ½ Cauliflower 1/3 Paprika (yellow) ¼ Olive oil As required Olive oil1 tbsp Garlic (finely minced) 1 clove Anchovy5g Fresh cream½ cup Salt & pepperTo taste Wine vinegar3 tbsp Olive oil1 tbsp Grilled salmon skinAs required Finely minced parsleyAs required Salt & pepperTo 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.
Marinated Norwegian Salmon with Dill The flavour of salmon is improved by lemon and dill Ingredients Serves 4 Norwegian salmon 300g Salt1 tsp Sugar1 tsp White wine vinegar2 tbsp Lemon juice½ Salt & pepperTo taste SugarJust under 1 tsp Olive oil3 tbsp Dill1 sprig Onion½ Lemon (sliced)4 slices Radish2 Sprouted seeds of radish½ 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 ① in 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 ④ on 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.
Ingredients Serves 4 Directions Seared Norwegian Salmon Steak with Sour Cream Sauce Refreshing and tasty with a sauce with pickles Norwegian salmon150g x 4 Salt1 tsp Black pepper½ tsp Olive oil2 tbsp Sour cream 80g Cucumber pickles (minced)1 Milk 2 tbsp Parsley (minced)½ tsp Paprika (red & yellow)½ each Eggplant1 Zucchini ½ Olive oil2 tbsp Salt½ tsp Pepper¼ tsp Flat leaf parsley¼ sprig 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
Ingredients Serves 4 Directions Norwegian Salmon with Fresh Tomato Sauce Enjoy the richness with a simple sauce Norwegian salmon 300g Tomato 1 large Garlic1 clove Onion (minced)2 tbsp Lemon juice ½ tbsp Extra virgin olive oil4 tbsp Avocado 1 Basil3 – 4 Salt1/3 tsp Black pepper 1/5 tsp 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.
Ingredients Serves 4 Directions Refreshing Chirashizushi of Norwegian Salmon Perfect marriage of tasty salmon and refreshing pickles Norwegian salmon 200g Soy sauce2 tbsp Wasabi1 tsp + Rice 2 cups Kombu1 sheet (3 x 4cm) Sushi vinegar60ml White sesame seeds3 tbsp Shiso5 leaves Cucumber and eggplant1 each Salt1 tsp Sweet pickled ginger40g Egg2 Sugar1 tsp Cooking oil2 tsp 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, ④ and ⑦ and sprinkle with the salmon ② and drained shiso leaves.