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Norwegian Salmon. Recipe Book. 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)

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Norwegian

Salmon

Recipe Book


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.


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.


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.


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


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.


 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.


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