Norwegian Marinated Salmon Recipes

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

NORWEGIAN MARINATED SALMON

Steps:

• Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
• Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate.
• Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel.
• Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
• Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
• Mix the sauce ingredients together and place in the refrigerator.
• Heat oven to 200°C.
• Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days.
• To serve, remove the fillet from the marinade and wipe clean of marinade.
• Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.