Refined salmon recipes

Everyone knows that salmon tastes good. We serve you a few more facts:

ORIGIN Most
of the salmon on the market comes from Norwegian aquaculture. A good alternative, because according to the WWF, the natural stocks in the North Atlantic are in very bad shape. Temporary fishing bans were therefore issued for wild salmon, and only a few are traded.

REARING
In aquaculture, salmon are raised under species-appropriate conditions: After a year in fresh water, they are released in net enclosures in fjords or off the coast. There they grow for another two years until they are ready for the market.

QUALITY
Norwegian aquaculture salmon are regularly inspected by veterinarians and young fish are vaccinated against diseases – one of the reasons why it scores so well in independent tests. The salmon are optimally cared for by feeding them a nutrient-rich dry food; the feed and its production are subject to strict controls in Norway. The quality of wild salmon is subject to natural fluctuations. They are lighter in color and slightly lower in fat compared to aquaculture salmon.

INGREDIENTS
Salmon contains a high proportion of essential omega-3 fatty acids and fat-soluble vitamins such as A and D. It also provides a lot of vitamin B12. Both are important building blocks to protect the heart and cells.

SUSTAINABILITY
Every Norwegian fish farmer must have at least two breeding sites with clean sea water and suitable currents. He alternates between these farms regularly so that the water can regenerate faster and the environment is protected.

Cucumber soup with salmon: This recipe is light and summery and the salmon provides a special component .

You can find the right drinks here!

Steamed salmon with spice dressing

For 4 people:

2 limes
3 shallots
1 bunch of tarragon
1 tbsp fennel seeds
2 tbsp olive oil
250 g courgettes
750 g salmon fillet
Salt
Pepper, freshly ground
4 sheets of parchment paper

1. Grate the zest from the lime and squeeze the fruit. Peel and finely dice the shallots. Pluck off the tarragon leaves and cut into small pieces. Mix together the lime juice, zest, shallots, tarragon, fennel seeds and olive oil.

2. Preheat the oven to 200 degrees (180 degrees for a fan oven). Clean and wash zucchini. Cut into thin strips. Rinse salmon fillets and pat dry. Season with salt and pepper.

3. Place the salmon fillets on the parchment papers with the zucchini strips. Spread half of the marinade on top. Seal into packets and bake in the oven for about 20 minutes. Open the packet, drizzle with the remaining marinade, serve. This goes with bread.

ca. 45 minutes – per person 500 kcal, Fat: 31 g

Grilled salmon with warm potato salad

For 4 people:

2 tbsp purple curry
20 g sesame seeds
2
tbsp walnut oil 750 g salmon fillet (1 piece)
salt ground
pepper
800 g small potatoes
2 sticks of celery
150 g snow peas
1 bunch of chives
200 ml vegetable stock (instant)
3 tbsp light balsamic vinegar
2 tsp mustard

1. Mix curry powder with sesame and 1 tbsp walnut oil. Rinse the salmon fillet, pat dry and season with salt and pepper. Brush with the curry mixture and leave to marinate for about 30 minutes.

2. Peel the potatoes, cook in salted water for about 15 minutes, drain and leave to cool. Quarter the potatoes. Clean, wash and thinly slice the celery. Wash, trim and halve the snow peas. Finely chop the chives.

3. Whisk together the warm broth, vinegar, mustard, and remaining oil. Spice up. Mix potatoes with vegetables, chives and dressing. Spice up. Cook the salmon on the grill for about 10 minutes or in a preheated oven at 200 degrees (convection oven 180 degrees) for about 20 minutes. Serve with a salad.

ca. 50 Minutes – per Person 600 kcal, Fat: 30 g

Salmon skewers with peach and cucumber salad

For 4 people:

1 unwaxed lemon
1 clove of garlic
2 tbsp olive oil
Salt
Pepper,
freshly ground 500 g salmon fillet
200 g leeks
3 white peaches
200 g cucumber
1 small endive
1 bunch of watercress
40 g pine nuts
1 tbsp light balsamic vinegar
1 tbsp mustard
1 tsp honey
1 tbsp wheat flour
8 wooden skewers

1. Grate the zest from the lemon and squeeze the fruit. Peel and chop the garlic. Mix together the lemon zest, garlic and 1 tbsp oil. Spice up. Rinse the salmon, pat dry and cut into cubes. Mix with the marinade.

2. Clean the leek, cut into wide strips. Steam in a little salted water for about 1 minute. Wash peaches, cut into wedges. Wash the cucumber, cut in half and slice. Divide and wash lettuce. Wash and pluck cress. Roast pine nuts.

3. Whisk together the vinegar, lemon juice, remaining oil, mustard and honey. Spice up. Mix the lettuce with the cucumber, cress, peaches, pine nuts and dressing. Thread the salmon with the leek onto skewers. Dust with flour and fry in a pan or on the grill for about 10 minutes. Serve with a salad.

ca. 40 Minutes – per Person 460 kcal, Fat: 28 g

Salmon with beetroot crust and mustard dressing

For 4 people:

4 salmon fillets (each approx. 125 g)
Salt
Pepper from the mill
2 beetroot (precooked)
2 tbsp sugar
80 g goat cheese (Picandu)
1 bunch of flat-leaf parsley
3 tbsp Dijon mustard
200 g natural yoghurt
1 tsp honey
150 g Indian bread (naam)

1. Rinse salmon fillets, pat dry and season with salt and pepper. Place them a little apart in a casserole dish. Preheat the oven to 200 degrees (180 degrees for a fan oven).

2. Thinly slice beetroot. Slowly heat the sugar in a saucepan. Toss the beetroot briefly in it. Crush goat cheese. Spread the beetroot with the caramel sauce on the salmon. Sprinkle cheese on top. Bake in the oven for about 25 minutes.

3. Wash the parsley, pluck off the leaves and chop. Mix the mustard with the yoghurt and honey well. Season with salt and pepper. Toast the Indian bread on both sides in a hot pan without fat. Sprinkle salmon fillets with parsley and serve with mustard dressing. Serve with bread.

ca. 45 Minutes – per Person 460 kcal, Fat: 22 g

Marinated salmon with halloumi and mint dressing

For 4 people:

300 g baby spinach
40 g pea sprouts
150 g halloumi
1 unwaxed lemon
150 g smoked salmon
1 tbsp olive oil
1/2 bunch of mint
200 g natural yoghurt
Salt , freshly ground
pepper

1. Sort the spinach, wash carefully and shake dry. Rinse sprouts and drain. Thinly slice the halloumi with the vegetable peeler.

2. Grate the zest from the lemon and squeeze the fruit. Drizzle the salmon with half the lemon juice and zest. Season with pepper. Whisk the rest of the juice with the olive oil and season.

3. Wash the mint, shake dry and chop. Mix the yoghurt with the mint and the rest of the lemon zest. Season with salt and pepper. Mix spinach with olive oil. Arrange on plates with halloumi, sprouts and salmon. Drizzle with mint dressing. This goes well with ciabatta.

ca. 40 Minutes – per Person 310 kcal, Fat: 20 g

Crispy salmon with papaya melon chutney

For 4 people:

300 g honeydew melon
200 g papaya
4 shallots
150 ml white grape juice
100 ml white wine vinegar
200 g sugar
2 tbsp mustard seeds
500 g salmon fillet
4 rusks
1 tbsp wheat flour
1 egg (size M)
Salt
Pepper from the mill
2 tbsp olive oil

1. Peel and deseed the melon and papaya. Dice the flesh. Peel and chop shallots. Mix the diced fruit with the shallots, grape juice, vinegar, sugar and mustard seeds in a saucepan. Bring to the boil and cook for about 25 minutes.

2. Rinse salmon fillets and pat dry. Finely grate the rusks and mix with flour. Whisk egg. Season the salmon with salt and pepper. Dip first in the beaten egg and then in the rusk mixture.

3. Heat olive oil in a pan. Fry the salmon on both sides for about 5 minutes until crispy. Serve with papaya chutney. This goes well with couscous.

ca. 40 minutes – per person 600 kcal, Fat: 23 g

Asian Coconut Salmon

For 4 people:

1 piece of fresh ginger
240 g bamboo shoots (tin)
500 g salmon fillet
1 bunch of spring onions
1 bunch of coriander
200 g jasmine rice Salt
400 g coconut milk
1 tsp wasabi
Pepper from the mill

1. Peel and slice the ginger. Drain bamboo shoots. Rinse the salmon and cut into slices. Clean, wash and cut the spring onions into pieces.

2. Pick off the coriander leaves. Cook rice in salted water for about 14 minutes. Boil coconut milk with 250 ml water, ginger and wasabi. Add the salmon, bamboo and spring onions.

3. Cook everything for about 10 minutes. The liquid should not boil. Season the salmon with salt and pepper. Place in bowls with rice. Serve sprinkled with coriander.

ca. 40 minutes – per person 500 kcal, Fat: 18 g

ingredients

For 4 people:

• 400 g organic salmon

• 1 kg spinach leaves

• 1 unwaxed lemon

• 2 tbsp olive oil

• 200 grams of millet

• 150 g whole milk yoghurt

• Jodsalz

• black pepper from the mill

• 1 Chili powder socket

• nutmeg

• a few sprigs of fresh dill

preparation

1. Rinse the salmon in cold water, pat dry, dice. Sort and wash the spinach. Halve the lemon and squeeze the juice. heat oil. Add spinach, let wilt. Add 5 tbsp water and 2 tbsp lemon juice. Put the salmon on the spinach and leave to simmer for about 10 minutes.
2. Boil the millet according to the package instructions and let it swell. Carefully fold the millet and yoghurt into the spinach. Season with salt, pepper, chilli and grated nutmeg. Pick off the dill tips and sprinkle over the salmon.

ca. 45 Minuten – pro Person 470 kcal, E 35 g, F 18 g, KH 36 g, Cholesterin 35 mg

ingredients

For 4 people:

• 400 g cucumber
• 300 g turnip greens
• 500 grams of radish
• 200 g snow peas salt
• 1/2 bunch each of chives and flat-leaf parsley
• 1 piece of ginger
• 1 organic lime
• 150 grams of cream cheese
• 2 tbsp vegetable broth
• pepper from the grinder
• 4 wooden skewers
• 250 g Lachsfilet
• 2 peaches

preparation

1. Wash cucumber. Peel the kohlrabi and radish. Slice the vegetables. Wash sugar snap peas, steam in a little salted water for about 5 minutes. Drain, let cool. mix vegetables.
2. Wash herbs, shake dry, cut into small pieces. Peel and grate ginger. Squeeze lime. Mix cream cheese with broth, herbs, ginger and juice. Season with salt and pepper.
3. Put wooden skewers in water. Rinse salmon, pat dry and dice. Wash, stone and cut the peaches into wedges. Thread the salmon and peach alternately onto the skewers. Grill the skewers on the grill or in the grill pan for about 8 minutes on all sides. Drizzle the salad with the dressing. Serve with skewers.

360 kcal per person, fat: 20 g, preparation approx. 45 minutes

ingredients

• 1 tbsp black sesame seeds
• 1/2 tsp dried chili
• 1/2 tsp sea salt flakes
• 300 g brown rice
• 4 tbsp crushed dried wakame seaweed
• 2 tbsp peanut oil
• 4 Lachsfilets à 250g, ohne Haut
• 1 EL Ketjap Manis (süße Indonesian soy sauce)
• 1 avocado, peeled, stoned, chopped
• 140 g pickled ginger, drained (keep the marinade liquid)

preparation

1. Coarsely crush the sesame seeds, chilli flakes and sea salt flakes in a mortar and pestle .
2. Cook the rice with twice the amount of water for about 30 minutes until soft. Remove from the stove and keep warm covered. Soak wakame in water for 10 minutes, drain and set aside.
3. heat oil. Spread the salmon with ketjap manis and fry for 1-2 minutes on each side. Remove from the pan, cover and let rest for 5 minutes and cut each piece into 3 parts. 4 Divide the rice between four bowls and arrange the salmon, avocado, wakame and pickled ginger on top. Drizzle with ginger broth and sprinkle with chilli-sesame salt.

Per person 870 kcal, fat 42 g

ingredients

For 4 people:

• some butter for greasing
• 250 g whole wheat flour
• 150 grams of sour cream
• 1 TL Khodsalz
• 4 tbsp ice water
• 1 onion
• 300 g fresh spinach leaves
• 200g Mushrooms
• 1 tbsp olive oil
• pepper from the grinder
• ground nutmeg
• Curcuma
• 200 g Lachsfilet
• 2 eggs (size M)
• 1 TL Senf
• 150ml milk
• 1 tbsp horseradish (jar)

preparation

1. Grease a quiche dish (e.g. Ø 26 cm) with a little butter. Mix flour with sour cream and salt. Add water, knead with a hand mixer (dough hook) to form a smooth dough. Roll out and line the mold with it. Bake in a preheated oven at 200 degrees (convection: 180 degrees / gas: level 4) for about 10 minutes.
2. Peel and small dice the onion. Wash the spinach, shake dry and roughly chop. Clean the mushrooms and cut them in slices. heat oil. Sauté the onion in it until translucent. Add the spinach, sauté for 3 minutes and season with salt, pepper, nutmeg and turmeric. Mix in the mushrooms. Rinse salmon, pat dry and dice. Spread the salmon with the vegetables on the bottom.
3. Mix eggs with mustard, milk, horseradish and spices. Pour over the vegetables and bake for another 25 minutes. Let the quiche stand for 10 minutes before slicing.

Per portion: approx. 500 kcal E 27 g, F 21 g, KH 43 g Cholesterol: approx. 143 mg Preparation: approx. 30 minutes