Traditional and modern Scandinavian and Nordic recipes.

Saturday, August 2, 2014

Norsk Lakseroulade med asparges. Norwegian Lakserulader with asparagus. A Delicious Salmon Dinner!

The Norwegian salmon from the unpolluted fjords is exported all over the world.
If you get a chance to try a Norwegian Salmon dinner you won't be disappointed.  You can be pretty creative cooking a salmon. Below is a delicious dinner combination of pink salmon and fresh green asparagus that you should try. The proportion is for two servings.  

 


Ingredients:
  • 2 thin slices of salmon fillet (boneless/skinless)
  • approx. 10 thin asparagus spears
  • juice of 1/2 lemon
  • salt and pepper
  • cooked rice for two servings
Butter Sauce Ingredients:
  • 1/2 Vidalia onion sliced
  • 6 peppercorn
  • 1/2 cup dry white wine
  • approx. 4 tblsp heavy cream
  • 2-4 tblsp. butter
  • chopped parsley
  • salt and pepper to taste
 Kitchen Utensils:
  • skillet 
  • cutting board
  • knife
Instructions:
  1. First step snap off tough asparagus ends.
  2. Then steam the asparagus spears briefly (2-4 min) or until tender and keep them warm.
  3. While asparagus is steaming chop the onion and set aside.
  4. Remove the asparagus from the pan and onto the cutting board.
  5. Thoroughly rinse the salmon in cold water and pat dry
  6. Place the slices on a flat surface. Season with salt and pepper. 
  7. Place 5 asparagus spears on each slice and roll the salmon around the asparagus. 
  8. Add an inch of the asparagus water on the bottom of the skillet.
  9. Sprinkle the lemon juice over the salmon rolls. Add peppercorn and a sprinkle of salt. Put a lid over the skillet.
  10. Steam the salmon rolls for approx. 2 min on each side or until the salmon is flaky. To test the salmon poke a fork at the thickest part of the salmon and the fish should flake. If not, steam the fish for 1 or 2 more minutes.
  11. Remove the salmon from the pan. Cover it to keep warm.
  12. Then we are ready to make the sauce in the same pan that we steamed the fish.
  13. Now, we saute the onions in the skillet.
  14. Add pepper corn, wine, and heavy cream into the pan. 
  15. Next add butter into the pan.  Have the pan on low heat, so it does not boil.  
  16. Season with salt and pepper.  Just before serving the sauce over the salmon, add the chopped parsley to the sauce.
  17. Now you are ready to serve the dinner.  First serve cooked rice on the plate.
  18. Then place salmon roll on the plate.  Pour desired amount of sauce over the salmon roll. 
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