Elizabeth's Kitchen Diary

a food & travel blog

Home » Giveaways » Past Giveaways » Win a £50 Morrisons Voucher & a copy of Scandilicious with the Norwegian Seafood Council

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

Published on by 544 Comments
Last Updated on

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.

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.

Print Recipe

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.
Servings: 4 people
Author: Elizabeth

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.

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.

[wysija_form id=”1″]
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.

Comments

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

    Reply

  9. 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

  47. I like it simply done in a cast iron skillet – skin side first, then flip. I take it out of the pan as soon as the line of deep pink has disappeared.

    Reply

  124. I wrap it in foil but leave the top uncovered . Then mix breadcrumbs seasoning and lemon juice cover the top of the salmon and bake.

    Reply

  141. I wrap the salmon in the foil and place in the dishwasher, I will then serve with boiled potatoes and green beans

    Reply

  144. Mmm, I love salmon with noodles! I think I’ve got a recipe somewhere for salmon cooked in marmite with chilli and sesame.

    Reply

  171. Wrapped in foil with a knob of butter. Then served with new potatoes, lots of vegetables and sweet chilli dressing. One of my 8 year olds favourites!

    Reply

  184. I like to drizzle on some home made lemon olive oil and sprinkle on generous helpings of dill then wrap in tin foil and bake in the oven. Then have it with asapagus and coconut wild rice!

    Reply

  224. I’ve never actually cooked salmon (oops) but I do love it when my mom bakes it! She usually puts bacon in it and… honestly can’t remember what else, it’s been a while. (I moved country in April, siiigh.)
    Lix recently posted…Where I’ve Been This WeekMy Profile

    Reply

  228. i usually put it in foil, pour some milk over then wrap it up and put it in the oven, simple but it come out lovely

    Reply

  239. Add a dollop of garlic butter to the salmon fillet and wrap in foil. Put the salmon parcel on the bbq – absolutely delicious

    Reply

  241. squeeze of lemon juice, covered in cream cheese, breadcrumbs and sprinkle of dill then wrapped in foil and bake in oven yum yum

    Reply

  267. Salmon is my no one fish . I liked it baked in the oven with a few slices of lime a knob of butter cover with tin foil . Perfect yummy xx

    Reply

  351. I like it covered in olive oil and garlic. Then fried at a high temperature so the outside goes crispy.

    Reply

    • Oooh you’re missing out! Such a lovely fish. I’ve only been cooking it myself since I moved to Shetland (so, for the last 15 years). It’s regular staple now.

      Reply

  383. I love salmon baked in part of a fisherman’s pie. Its delicious and great to warm you up on a cold winters evening.

    Reply

  385. Really simply wrapped in foil with a twist of black pepper and a few sprigs of lemon thyme and done over the fire pit.

    Reply

  389. Baked in the oven wrapped in tin foil, beautiful with drizzled with oil, lemons and herbs x thanks x

    Reply

  392. I eat loads of salmon, love the stuff, when I’m in a rush 1.5 mins in the microwave with a splash of lemon, beautiful and moist. Brushed with a glaze of honey and cinnamon and grilled served with spiced cous cous and a dollop of Greek yogurt with a spoonful of Harissa stirred through it and another favourite is smoked salmon whizzed up with low fat cream cheese, dollop of Horseradish and splash of lemon, makes a wonderful mousse to have with crackers or rice cakes or crusty bread 😛

    Reply

  416. I cook it on the griddle, sometimes stuffed with herbs and some garlic served with pasta with an onion sauce.

    Reply

  419. Grilled and topped off with a mature cheese gratedand mixed with cheese, spinach and returned to grill again, mm

    Reply

    • (Had a problem with the rafflecopter I subscribed to the blog using the same email from the raffelcopter but accidently clicked complete before I’d finished typing)

      Reply

  495. I wrap it up in foil after I’ve seasoned with lemon juice or oil or herbs, sometimes tomatoes, whatever takes my fancy. Quick, simple and very healthy.

    Reply

  498. I wrap my salmon in foil, after covering it with mayonnaise and a wee bit of turmeric, and cook in the oven.

    Reply

  499. I like mine lightly poached, some good mayonnaise, some crusty bread and salad and a wee glass of dry white wine – some sun really helps as well!

    Reply

  500. Encrusted in sesame seeds with a little drizzle of sesame oil as a dressing – yum! Will try the Norwegian Salmon recipe though, sounds amazing.

    Reply

  503. simply pan fried so the skin goes lovey and crispy and served with new potatoes, steamed veggies and some hollondaise sauce

    Reply

  504. In tinfoil, skin down. Lots of black pepper, lemon juice and a couple of dabs of butter. Wrap up and bake for about half an hour – delicious!

    Reply

  508. Steamed Salmon marinated in lemon and herbs served with new potatoes and salad is one of my favourite meals!

    Reply

  524. I make a tinfoil parcel with a side of salmon – lay it on top of sliced lemons and some slivers of butter and season with salt, pepper and dill. In a pan with water and bake in the oven until cooked. Salmon was my daughter’s request for her 5th birthday party!

    Reply

  526. I prefer to poach it, which I guess is pretty boring but I like it. Preferably with lemon and baby potatoes.

    Reply

  534. Last night we had salmon nicoise, I love that. I also love it with pesto pasta. The children like it too, I sometimes make nuggets for them with a crushed cornflake coating.

    Reply

  536. I love salmon, and am so grateful my three year old daughter does as it’s so healthy. We got her to eat it initially because it’s pink, and she loved the idea of pink food. Our favourite way to eat it is simple : fried off with a simple salad and new potatoes.
    Emma recently posted…Summer Vegetable QuicheMy Profile

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Latest Posts

In this easy recipe, lemon zest, lemon extract and lavender flowers are combined to make a delicious, fluffy, moist, perfectly baked doughnut with a lavender icing sugar glaze. #doughnuts #bakeddoughnuts #lavender #lemondoughnut #lemondonut #bakeddonut
Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday night's roast dinner, it's a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for a true taste of Scotland.  #Scottishfood #lamb #stovies
Date and oat muffins are super easy to make, and they taste absolutely fantastic! If you're a fan of sticky toffee pudding or date squares you'll love these breakfast muffins made with rolled oats, buttermilk and chopped dates. #breakfast #muffins #oatmuffins
This lazy chicken tray bake takes five minutes to prep and only has five ingredients! It's a complete meal in one tray bake, and there's only one pan to wash up afterwards! #chickentraybake #sheetpanchicken #chicken
This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you've got a glut of carrots. #carrotsoup #soup #elizabethskitchendiary
Peanut butter cookies are a classic family favourite. This dairy free version is super easy to make! #peanutbuttercookies #cookierecipe #elizabethskitchendiary

Latest Tweets

Elizabeth’s Kitchen Diary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. As an Amazon associate, I earn from qualifying purchases.