Salmon Medallions
3 servings
40 minutes
Salmon medallions are an exquisite dish of Norwegian cuisine that embodies the traditions of northern fish delicacies. Salmon, known for its tender, buttery flavor, gains an appetizing texture in this recipe through light frying in olive oil. Wrapping the medallions in lardo adds juiciness to the dish, while sage provides a subtle spicy aroma. The result is a dish with a harmonious blend of tender salmon and the piquant taste of spices. Perfect for a festive dinner or an elegant meal. The classic Norwegian approach to fish dishes is minimum ingredients and maximum flavor.
1
We process each piece of salmon. We remove the skin and bones using a sharp knife.
- Salmon: 3 pieces
2
We wrap each piece in a spiral shape to form a medallion.
3
I wrap each medallion in two strips of bacon. I tie each medallion with kitchen twine, placing sage leaves between the twine and the bacon.
- Lard (back fat): 6 pieces
- Sage: to taste
4
Fry the medallions in olive oil for 1.5 minutes on each side, seasoning with a little salt and pepper.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
