These Salmon Portions from Norway weigh 500g and offer a premium seafood choice celebrated for its rich flavor and tender texture. | Sourced from pristine Norwegian waters, the salmon is known for its high quality and sustainability. | Each portion is expertly cut and individually packed, making them convenient for cooking. | Whether grilled, baked, or pan-seared, Norwegian Salmon Portions are versatile and easy to prepare. | With their moist, flaky flesh and natural richness, they provide a delicious and nutritious option for seafood enthusiasts looking to enjoy a gourmet meal at home.
100% Salmon, 142 kcal / 100 GMS
Pan-Searing:
Instructions:
Pat the salmon dry with paper towels to remove excess moisture.
Season both sides with salt and pepper (and any other desired seasonings).
Heat a non-stick skillet or cast-iron pan over medium-high heat.
Add a small amount of oil (such as olive oil or vegetable oil) to the pan.
Place the salmon fillets in the pan, skin-side down if they have skin.
Cook undisturbed for about 4-5 minutes, depending on the thickness of the fillets, until the skin is crispy and the salmon easily releases from the pan.
Carefully flip the fillets and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked to your preferred doneness.
Remove from the pan and let the salmon rest for a minute before serving.
2. Oven-Baking:
Instructions:
Preheat your oven to 200°C (400°F).
Place the salmon fillets on a baking sheet lined with parchment paper or foil.
Drizzle the fillets with olive oil or dot with butter.
Season with salt, pepper, and any desired herbs (like dill or parsley).
Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
Optionally, broil for an additional 1-2 minutes at the end to brown the top.
Remove from the oven and let the salmon rest for a few minutes before serving.
3. Grilling:
Instructions:
Preheat your grill to medium-high heat and lightly oil the grates.
Brush both sides of the salmon fillets with olive oil and season with salt, pepper, and any desired spices.
Place the fillets directly on the grill, skin-side down if they have skin.
Grill for about 4-5 minutes per side, depending on the thickness of the fillets, until grill marks appear and the salmon is cooked through.
Avoid flipping the fillets too frequently to maintain their integrity.
Remove from the grill and let the salmon rest for a minute before serving.
4. Poaching:
Instructions:
In a large skillet or shallow pan, bring enough water (or broth) to cover the salmon fillets to a simmer.
Season the water with aromatics like lemon slices, herbs (such as dill or parsley), and a pinch of salt.
Gently add the salmon fillets to the simmering liquid.
Cook for 5-7 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
Remove the fillets from the poaching liquid with a slotted spatula and serve immediately.
5. Steaming:
Instructions:
Set up a steamer basket over a pot of boiling water.
Season the salmon fillets with salt, pepper, and any desired herbs or spices.
Place the fillets in the steamer basket, cover, and steam for about 6-8 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
Remove from the steamer and let the salmon rest for a minute before serving.
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