A Scandinavian dinner at home, and a few words about salmon

When I see a nice, big fillet of Norwegian salmon in the store, I buy it. Yes, it may seem like a lot, but with judicious cutting, I can prepare several completely different dishes.

Salmon is grown in Norway, so I’m sharing how the Scandinavians cook it at home. It will be a typical dinner, the kind Norwegians, Swedes and everyone else cooks in the summer – lightly marinated salmon with fresh potato salad. And at the same time we will talk about where this fish comes from and why you shouldn’t believe all the scary internet myths.

1 salmon fillet = 3 different meals

After buying a whole fillet, I suggest cutting it according to the fat and texture of the pieces:

1. Belly fat: Perfect for a French salmon spread (Salmon Rillettes, here is the recipe here).
2. Tail part (thinner, leaner): Goes to a rich leek and salmon cake (I described here).
3. The most beautiful, thicker middle part: We marinate it in the Scandinavian way and serve it with fresh potato salad.

Not Myth, but Facts: some truths about Norwegian salmon

After reading comments on the Internet, it sometimes seems that salmon sold in supermarkets is the most dangerous fish in the world. Fear of chemicals, antibiotics and worms. It’s worth noting that the salmon I buy isn’t from any luxury premium eco farm fish is simple, high-quality fish from the supermarket that most of us buy: tasty, affordable and safe.

And here are some facts for those who have doubts:

• No worms: Wild ocean-caught fish can indeed carry parasites (Anisaki), however there are none in farmed salmon. Fish in farm enclosures are fed only heat-treated dry feed throughout their lives, there is a risk of getting infected with parasites (Anisaki) is close to zero. Fresh farmed salmon can be sliced ​​and eaten raw straight from the store. Free-range, wild fish must be frozen to -20 °C for at least 24 hours.
• Strict antibiotic control: A couple of decades ago, farms did use quite a few drugs, but in modern Norwegian fisheries, fish are vaccinated with vaccines. The use of antibiotics on Norwegian farms has now been reduced by almost 99% and is one of the most tightly controlled sectors of the food industry in the entire EU.
• Quality monitoring: The Norwegian Food Safety Authority (Mattilsynet) carry out thousands of tests every year for heavy metals and chemicals. Only fish that meets strict EU standards reaches the shelves of supermarkets.

So, with a calm heart, we choose quality salmon and go to cook!

Scandinavian marinated salmon with fresh potato salad

This pickling method is popular in Norway and other Scandinavian countries. The fish does not harden as much as in traditional cooking gravlax with a layer of salt – it remains incredibly juicy, tender and has a slight sweet and sour undertone.

Salmon marinade:

• 500 gr water
• 50 gr honey
• 25 g salt
• A little bit crushed fennel seeds and black pepper
• Deleted lemon peel
• ½ pc. lemon juice

Production:

1. Dissolve salt and honey in water, squeeze lemon juice, add zest, crushed fennel and pepper.
2. Dip the salmon in this liquid.
3. Cover and leave to marinate in the fridge for 6-8 hours.

Fresh potato salad:

• Boiled fresh potatoes (preferably small, with a smooth skin)
• Chopped celery stalks (gives a great crunch)
• Fresh dill and parsley
• Sour cream
• A pinch of salt

Production: Cut boiled and cooled fresh potatoes into larger pieces, mix with chopped celery stalks, herbs, sour cream and salt.

Serving:

Drain the marinated salmon and cut into thin slices. Sprinkle with fresh dill and drizzle with good quality extra virgin olive oil (EVOO). Serve alongside fresh potato salad.