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Win a £50 Morrisons Voucher & a copy of Scandilicious with the Norwegian Seafood Council

Published on August 12, 2014 by Elizabeth 544 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

Summer Salmon by Signe Johansen

EAT DELICIOUS & SUCCULENT NORWEGIAN SALMON THIS SUMMER

Norwegian salmon is a mouth-watering fish with a fresh, smooth, rich flavour and a soft, red flesh and defined flakes; perfect for dining al fresco this summer. Turning a delicate pink colour when cooked, Norwegian salmon is deliciously sweet and its succulent flakes fall away easily when cooked making it an ideal key ingredient for any summer meal.

Whether it’s a weekday barbecue with the family or a picnic with friends, Norwegian salmon is a hugely versatile fish and can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes. A firm favourite for children and adults alike, you can also use up leftover salmon in a tasty salad lunchbox the next day.

EAT LIKE A SCANDI

Often referred to as a superfood, Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet and a great choice for those looking for a lighter lunch or dinner this summer.

Norway’s cold, clear waters are home to an abundance of this favourite fish.  In year-round supply and enjoyed in over 100 countries worldwide, so there is really no reason not to pop a pack or two of Norwegian salmon in your shopping basket this summer.

NORGE logoFAST FACTS ABOUT NORWEGIAN SALMON

  • Norwegian salmon is abundant and available all year round
  • Norway is the world’s biggest producer of Atlantic salmon – over 1.1 million tonnes in 2013 which equates to 60% of the world’s production
  • In 2013  55,000 tonnes were exported to the UK, up from 46,900 tonnes in 2012
  • Seafood from Norway is served in around 31 million meals every day – of which 12 million are salmon
  • A typical salmon net-bag is wider than an Olympic swimming pool – the largest being 160m in circumference and 70 metres deep – and the maximum ratio of fish to water is 2.5% fish to 97.5% water, though the average is lower at 1.4% of fish to 98.6% water
  • There isn’t an average size for salmon, different markets have various preferences, with Russians choosing a larger fish (4-6 kilos) and Italians liking the smallest fish (1-2 kilos)

ABOUT THE NORWEGIAN SEAFOOD COUNCIL (NSC)

In Norway the tradition of fishing goes back thousands of year – today, Norway is one of the world’s three leading exporters of seafood products. Norwegian fish and seafood are of superior quality, excellent for health and appreciated by consumers around the world.

The NSC has its headquarters in Tromsø, Norway, 600 km (372 miles) north of the Arctic Circle. The NSC was created by the Norwegian Minister of Fishing in 1991 in order to promote Norwegian seafood products throughout the world. The NSC is a public company owned by the Ministry of Fisheries and Coastal Affairs.

ABOUT THE NORGE LOGO

Norge is Norwegian for ‘Norway’ and this logo is a guarantee that the product is of Norwegian origin. The logo can only be used on products caught, farmed and processed in Norway and on licensed products in foreign markets. Look out for stickered packs in Morrisons.

Marinated Norwegian salmon with asparagus, shiitake mushroom, sesame seed and rice noodle salad

Norwegian salmon is the perfect healthy meal option for summer dining. This Asian inspired dish is perfect for a zesty, tasty dinner with friends.
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Print Rate
Servings: 4 people

Ingredients

  • 2 limes juice and zest
  • 3 tbsp tamari soy sauce
  • 3 tbsp sweet chilli sauce
  • 1 tsp wasabi paste or powder
  • 1 large garlic clove finely chopped or crushed
  • 1 large piece of ginger finely chopped or grated
  • 4 salmon fillets skin on
  • 2 bunches asparagus
  • 1 punnet shiitake mushrooms
  • 2 tbsp vegetable oil
  • 225 grams rice noodles
  • 1 lime for the stir fry
  • 1 bunch spring onions chopped
  • sesame seeds for the garnish

Instructions

  • First make the marinade for the salmon. In a medium mixing bowl mix together the lime zest and juice, the tamari soy sauce, sweet chilli sauce, wasabi, garlic and ginger.
  • Add the salmon fillets and toss the fillets in the marinade so that each fillet is completely coated.
  • Cover with clingfilm or pop the salmon along with the marinade into a sealable plastic food bag and refrigerate for 30-45 minutes.
  • When you’re ready to start assembling the dish preheat the oven to 180 C degrees and remove the salmon from the fridge.
  • Place the four fillets in an ovenproof dish and drizzle the marinade on top.
  • Roast in the oven for 15 minutes, or until the salmon looks opaque and cooked through. If the fillets are chunky they may need a few more minutes in the oven. If you like a slight char on the top of the salmon you can put the cooked fillets under a hot grill after 10 minutes roasting in the oven to slightly caramelize the top of the fish but this isn’t essential.
  • Meanwhile prepare the vegetables. Snap off the woody ends of the asparagus and slice them into thumb-length pieces. If the asparagus is very thick you may want to parboil them for 1 minute before adding to the stir-fry. If not, just use them raw.
  • Chop the shiitake mushrooms into 5mm slices and cook/soak the rice noodles according to the packet instructions.
  • To assemble the dish stir-fry the mushrooms in a wok with couple of tablespoons of oil over a high heat, constantly stirring the mushrooms so they brown on the outside but don’t burn.
  • After a couple of minutes of cooking the mushrooms add the tamari and sweet chilli sauces, then the asparagus and the rice noodles. Keep stirring to distribute the flavour of the sauces throughout the noodles and taste for seasoning.
  • Finish by adding the juice and zest of the lime along with the spring onions then serve on four plates or bowls with the salmon on top. Sprinkle sesame seeds over the four dishes and serve warm.
  • If you want to make this in advance and keep for a picnic or a lunch at work then simply let all the ingredients cool down, flake the salmon and rub in the excess marinade, then keep it all in the fridge until you’re ready to serve the dish.

Notes

Recipe by Signe Johansen for the Norwegian Seafood Council.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

GIVEAWAY

The Norwegian Seafood Council is offering Elizabeth’s Kitchen Diary readers the chance to win a £50 Morrisons voucher plus a hardback copy of Signe Johansen’s cookbook Scandilicious, Secrets of Scandinavian Cooking  RRP £25 for a total prize value of £75

Signe Johansen is an Norwegian-American food writer and cook living in London.

How to Enter

For your chance to win a £50 Morrisons voucher and a copy of Scandilicious, Secrets of Scandianvian Cooking RRP £25 for a total prize value of £75 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!

Terms & Conditions

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 48 hours of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by The Norwegian Seafood Council. The prize is a £50 Morrisons voucher and a copy of Scandilicious, Secrets of Scandianvian Cooking RRP £75. There is no cash alternative and the prize is not transferable.

If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!

Closing date is midnight on Monday 1 September 2014 and the winner will be announced that day.
a Rafflecopter giveaway

Don’t forget to visit  Elizabeth’s Kitchen Diary giveaways page for more fantastic prizes!

Prizes currently include:

A Thornton’s Indulgence Intimate Wicker Hamper RRP £45

A Gone Crabbing Apron & Double Oven Glove set RRP £28

Vanilla Salt, the debut novel by Catalan chef Ada Parellada RRP £7-99

A bento-style children’s Yumbox RRP £25

If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked.

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Elizabeth’s Kitchen Diary was sent a complimentary copy of Scandilicous in return for hosting this competition. All content is from the Norwegian Seafood Council. This is not a paid post.

Filed Under: Giveaways, Past Giveaways Tagged With: Norwegain Seafood Council, Norwegian Salmon, Scandilicious, Signe Johansen

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Comments

  1. andrea lloyd says

    September 1, 2014 at 4:07 pm

    baked in oven in tin foil

    Reply
  2. mrs sharron page says

    September 1, 2014 at 8:09 am

    pan fried with garlic and pesto is lovely.

    Reply
  3. Wendy Morgan says

    September 1, 2014 at 12:17 am

    Lovely recipes.

    Reply
  4. Irene Murdoch says

    August 31, 2014 at 10:59 pm

    fried with a herb crust

    Reply
  5. jackie chapman says

    August 31, 2014 at 10:55 pm

    Pan fried with butter

    Reply
  6. sam fernley says

    August 31, 2014 at 10:48 pm

    Pan fried with chilli

    Reply
  7. Maura says

    August 31, 2014 at 10:38 pm

    Hi Elizabeth,
    I’ve gotten mixed up here, thought I had already left a comment: so apologies if you get it twice:

    One of your recipes, Baked Shetland Salmon, with a chilled glass of white wine.

    Maura x

    Reply
  8. Louisa says

    August 31, 2014 at 10:36 pm

    Poached with a good squish of lemon juice and garnish of parsley. Served with minted new potatoes and runner beans.

    Reply
  9. Pauline Wilson says

    August 31, 2014 at 10:35 pm

    I have honestly never cooked salmon before. But as I am trying and learning new things gradually, it is on my to do next list of dishes

    Reply
  10. Susan Williams says

    August 31, 2014 at 10:12 pm

    Gravad lax – a definite favourite of mine.

    Reply
  11. Lyndsey Beckford says

    August 31, 2014 at 9:52 pm

    I like to spread balti paste on top then sprinkle coconut on top. 🙂

    Reply
  12. Gilla01 says

    August 31, 2014 at 9:48 pm

    I like it oven baked, with a salad and boiled potatoes.

    Reply
  13. Pamela Chang says

    August 31, 2014 at 9:39 pm

    Salmon Encroute! yummy!

    Reply
  14. Teresa Lee says

    August 31, 2014 at 9:29 pm

    Soy baked

    Reply
  15. Helena Williams says

    August 31, 2014 at 9:10 pm

    Grilled with Jack Daniels sauce

    Reply
  16. helen booth says

    August 31, 2014 at 9:03 pm

    On the bbq, lots of lemon juice, seasoning wrapped in foil with mushrooms!

    Reply
  17. chrissie anne bhaskar says

    August 31, 2014 at 9:02 pm

    oven baked with spices xxx

    Reply
  18. Laura Vitty says

    August 31, 2014 at 9:01 pm

    Pan fried with olive oil, garlic and lemon juice 😛

    Reply
  19. Damien Broom says

    August 31, 2014 at 9:01 pm

    Baked

    Reply
  20. Kelly Hooper says

    August 31, 2014 at 8:59 pm

    pan fried

    Reply
  21. Diana Socha says

    August 31, 2014 at 8:56 pm

    smoke with salat and olives

    Reply
  22. Maureen Millward says

    August 31, 2014 at 8:55 pm

    teriaki salmon

    Reply
  23. Christopher Millward says

    August 31, 2014 at 8:47 pm

    with lemon and black pepper

    Reply
  24. emma mc says

    August 31, 2014 at 8:41 pm

    Grilled with lemon juice and cracked pepper and sea salt

    Reply
  25. Amanda Norwood says

    August 31, 2014 at 8:34 pm

    not at all – I don’t like it!

    Reply
  26. Rhian says

    August 31, 2014 at 8:25 pm

    I love smoked salmon with lemon and herbs

    Reply
  27. Aleksandra Odrowska says

    August 31, 2014 at 8:21 pm

    steamed

    Reply
  28. Lorraine Polley says

    August 31, 2014 at 8:18 pm

    wrap in foil and bake in the oven

    Reply
  29. Jeremy Hards says

    August 31, 2014 at 8:00 pm

    Grilled, little bit of lemon and served with boiled new potatoes. Quick, easy and healthy

    Reply
  30. Jamie says

    August 31, 2014 at 7:57 pm

    In a curry 🙂

    Reply
  31. Jo Wakefield says

    August 31, 2014 at 7:47 pm

    Oven Cooked – Wrapped in tin foil drizzled with lemon

    Reply
  32. san says

    August 31, 2014 at 7:47 pm

    I love it on the BBQ

    Reply
  33. debbie weston says

    August 31, 2014 at 7:46 pm

    With new potatoes n veg

    Reply
  34. claire little says

    August 31, 2014 at 7:42 pm

    pan fried 🙂

    Reply
  35. Kirsty Woods says

    August 31, 2014 at 7:33 pm

    In a kedgeree

    Reply
  36. Dawn Totton says

    August 31, 2014 at 7:32 pm

    Salmon en croute is lovely.

    Reply
  37. Claire toplis says

    August 31, 2014 at 8:15 pm

    Pan fried with 5 spice
    Claire toplis recently posted…A Relaxers Guide To IbizaMy Profile

    Reply
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About Elizabeth

Mum of three, daydream adventurer, OU Life Sciences graduate, fitness enthusiast, ex-pat Canadian & quite possibly Britain's most northerly food blogger. Read More…

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