Norwegian Salmon

Our “European Vacation” meal plan wouldn’t be complete without some Norwegian meals.  Although our relatives made us some fabulous traditional Norwegian food when we visited, it was the salmon farms that really made an impression on us.  The farms are scattered among the Vikna islands, a group of about 5000 small islands off the coast about midway between southern and northern Norway.  Each farm consists of a very large cylindrical net where salmon are raised and later harvested.  Salmon farming feels like a natural evolution from traditional Norwegian commercial fishing, with less danger and more predictability.  The former fishermen and their descendants travel out to the nets with small ships to maintain the farms and carry the live salmon back to the processing plants on shore. 

I bought a Norwegian cookbook in the airport (in English), and adapted a meal from its pages.  This salmon is pan fried in a little butter and oil, and served with boiled potatoes.  For my version, lingonberry sauce tops the salmon, although fresh cranberry sauce would be just as good if you don’t have lingonberries on hand. (IKEA sells Lingonberry Jam.).  I can find no evidence that real Norwegians ever serve lingonberries with salmon, but since both are traditional Scandinavian foods, it seems reasonable to put them together.  This recipe makes a savory-tart lingonberry sauce. If you prefer a simpler sauce, you could just heat the lingonberry jam and use it as is.

I’ve been trying to duplicate my second cousin’s Beef Stew, but mine is still sorely lacking by comparison.  Of course, it might be that it just tasted better in Norway with a view of the harbor, great company, and that cool clean air and endless sunlight.

Norwegian Salmon

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine Norwegian

Servings 5

Ingredients

  

Pan Fried Salmon

• 1 1/2 - 2 lbs. salmon filet
• 2 lbs. small gold or white potatoes
• 1 tablespoon butter
• 2 tablespoons olive oil
• Garlic salt to taste

Lingonberry Sauce

• 2 tablespoons finely diced onion
• 1/2 cup lingonberry jam or cranberry sauce
• 1 tablespoon vinegar

Instructions

 

• Slice the salmon filet into 1/4 to 1/3 lb. servings.
• Start the lingonberry sauce by sautéing the onion in a small saucepan over medium heat until the onion is softened but not browned.
• Add 1 tablespoon of butter and a swirl of oil to a large skillet and heat the pan to medium high.
• I’ve always used salmon with the skin still attached, so I start cooking skin side down. Loosely cover the skillet to let steam escape but keep the splattering and heat in.
• Cook until the edges look cooked and the center of each filet is still slightly raw. Flip over and continue cooking until the side against the pan has a nice golden color.
• If your filets are thick, turn them onto their edges in the pan and cook until the edges are golden too. The salmon is done when it flakes easily and looks cooked even in the center of the thickest part. Overcooking will make the fish dryer, but a little added oil will revive a slightly overcooked filet.
• Add the lingonberry jam and vinegar to the saucepan with the onion and warm until heated through. Serve as a topping to the salmon.