Spicy lightly salted Norwegian salmon
4 servings
10 minutes
Spicy lightly salted Norwegian salmon is a true reflection of northern flavors and traditions. This recipe has roots in Scandinavian cuisine, where salted fish has been an integral part of the diet for centuries. Salmon infused with the aroma of caraway and fresh dill acquires a unique spicy note, while orange juice adds a light citrus sweetness that balances the rich flavor. Marinated in sea salt, the fish becomes tender and melts in the mouth while retaining its natural structure. Served with greens, lemon, and olives, it transforms into an exquisite appetizer that perfectly complements a festive table or cozy dinner. The dish pairs wonderfully with rye bread and light white wines, highlighting its delicate gastronomic essence.
1
Cut the Norwegian salmon into fillets with skin, but without bones. Grind the cumin with a rolling pin and chop the dill finely.
- Norwegian salmon fillet: 1000 g
- Caraway: 1 tablespoon
- Dill: 1 bunch
2
Reduce orange juice by 3 times. Mix dill, cumin, and reduced orange juice. Place the salmon skin-side down on the tray.
- Orange juice: 300 ml
- Dill: 1 bunch
- Caraway: 1 tablespoon
3
Top with a mixture of juice and spices, sprinkle with coarse salt, cover with a damp cloth, and let marinate in the refrigerator for 6-8 hours.
- Sea salt: 100 g
4
Then remove the salt and marinade, and slice the salmon into thin pieces.
5
Garnish the dish with dill, lettuce leaves, lemon, olives, and fresh cucumbers when serving.
- Dill: 1 bunch
