Chef Herald Osa is an award winning chef and expert on the new food trend. It is the basis for the #1 restaurant in the world: Noma in Norway. Chef Osa prepares one of his favorite recipes: poached Norwegian Salmon with stewed vegetables and cucumber salad.
Norwegian Salmon in Aluminum Foil
- 1 1/2 lb Norwegian Salmon fillet, boneless, skin removed, cut into 8 portions
- 4 sheets aluminum foil (12 inches x 18 inches, size slightly larger than yellow legal pad)
- 2 tbsp canola oil
- 2 each medium carrots, cut into thin strips
- 1 each small leek, cut into thin slices
- 1 each onion, cut into thin slices
- 1 head iceberg lettuce, cut into 8 wedges
- 1 tbsp water for each package
- 4 tbsp crème fraîche or sour cream
- Salt and pepper, to taste
1. Preheat oven to 350-degrees F.
2. Place aluminum foil on table with shortest side facing you. All food will be placed in middle of bottom half of foil. Top half of foil will eventually be folded over food. Brush center of bottom half with oil.
3. Mix all vegetables and spread 1/4 of them over oil. Arrange 2 portions of salmon with vegetables. Add water. Season with salt and pepper. Repeat with remaining three sheets of foil.
4. To seal pouches, fold top section of foil over. Fold and squeeze edges together to form well-sealed pouch. Place packages on large baking sheet and place in preheated oven. When packages enlarge, they're ready to serve – usually after about 6-8 minutes.
5. To serve, carefully place each package on plate and open at table with pair of scissors or knife. Spoon crème fraîche or sour cream onto fish and sprinkle with lemon juice. Fresh herbs can be added before or after cooking. Eat straight from package.
This recipe can be varied with different vegetables, seasonings and sauces. Use your own imagination, but keep in mind that the cooking process is short. For example, potatoes or rice must be cooked beforehand and all vegetables must be cut small so the cooking process goes fast.
This way of preparing salmon is ideal for kids to join in. Prepare all the ingredients and the aluminum foil, and then let the kids themselves add the ingredients they like! What about a tablespoon of peanut butter, sweet chili sauce or soy sauce? Sliced red bell peppers or a dash of pesto! Let them add the flavor they like to be their own chefs for the day.
Norwegian Salmon Gravlax with Mustard Sauce
- 1 1/2 lb Norwegian Salmon fillet, boneless, skin on
- 1 1/2 tbsp salt
- 1 1/2 tbsp sugar
- 1 tbsp coarsely ground black pepper
- 8 tbsp fresh dill, chopped
- Mustard Sauce
- 2 tbsp Dijon mustard
- 3 tbsp sugar
- 2 tbsp white wine vinegar
- 2 tbsp fresh dill, chopped
- 1/2 cup canola oil
- salt and pepper, to taste
- Dill Stewed Potatoes
- 3/4 lb potatoes in small cubes (½ inch x ½ inch)
- 1 1/2 cups milk
- 2 tbsp fresh dill, chopped
- Salt pepper to taste, cornstarch to thicken sauce
1. Mix salt, sugar and pepper and rub salmon fillet on both sides. Sprinkle dill on top side of salmon and place it in tightly closed plastic bag. Place bag in refrigerator for 48 hours, turning fillet once or twice inside bag. Salmon will keep up to 1 week in refrigerator and can also be frozen for later use.
2. For mustard sauce, mix mustard, sugar, vinegar and dill in bowl. Add oil in slow, steady stream, stirring constantly until you have thick, smooth consistency. Season with salt and pepper (The mustard sauce is best when made a couple of hours in advance and will keep for up to a week in the refrigerator.)
3. For dill stewed potatoes, boil potatoes in lightly salted water in medium saucepan until soft, then remove from pan and strain. In same pan, bring milk to boil and season with dill, salt and pepper. Dilute cornstarch in small amount of cold water and add to boiling milk until you have thick sauce. Add potatoes into sauce and let simmer for few minutes before serving.
4. To serve, slice cold Gravlax at an angle into thin slices. Top with mustard sauce and serve with stewed potatoes on the side
Gravlax can also be served grilled, pan-fried or poached as a delicious and different approach to the recipe. Prepare the Gravlax the same way with half the amount of salt and sugar, and let it marinate for only 24 hours. Then cut the Gravlax into four portions and cook the way you prefer. Be careful not to overcook – the flavors and texture of the salmon is at its best when opaque throughout. Accompany with a white wine or béchamel sauce flavored with Dijon mustard and freshly chopped dill.
Gravlax can keep for up to a week or can easily be frozen for your next occasion. Enjoy leftover gravlax on toast, on crackers or on your favorite salad.