Marinated salmon

Marinated salmon

By
From
The Scandinavian Cookbook
Serves
20-24
Photographer
Lars Ranek

Norwegian smoked salmon is world famous and tastes great, but salmon also tastes fabulous when marinated rather than smoked. The taste becomes light and in the recipe below it takes on a deep citrus flavour. The fresh salmon needs to be marinated for a few days before being frozen overnight. If you want to serve only six people at a time, divide the salmon into four batches and freeze them separately. You can use the salmon in hors d’oeuvres or sandwiches, or serve it as a light dinner or a starter in a three-course meal.

Ingredients

Quantity Ingredient
1 organic orange
1 organic lemon
300g caster sugar
300g sea salt
1 side salmon, filleted

To serve

Quantity Ingredient
1 organic orange
1 organic lemon
bread, toasted
green salad

Method

  1. If you have a zester, use it to remove the zest from the orange and lemon because it will look fresh and tasty. Alternatively, finely grate the zest from the fruit. Mix the zests with the sugar and salt.
  2. Use tweezers to remove any pin-bones from the salmon fillet. Spread the zest-sugar-salt mixture evenly over the entire surface of the salmon, then wrap it in cling film and leave for 3 days in a refrigerator.
  3. After 3 days, take the salmon out of the refrigerator, remove the cling film and wipe off the marinade with a paper towel. Wrap the salmon in cling film and freeze it for 12 hours, then take it out of the freezer and defrost it.
  4. Put the salmon on a board and cut it into thin slices with a very sharp knife. The traditional cutting technique starts diagonally at one corner of the salmon, and then works back toward the centre of the fillet.
  5. To serve, remove the zest from the remaining orange and lemon and sprinkle it over the salmon, which you eat accompanied by toasted bread and a fresh green salad.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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