John Myers
Norwegian Wild Salmon with Potatoes
The perfect norwegian wild salmon with potatoes recipe with a picture and simple step-by-step instructions.
- 160 g Wild salmon
- 150 g Peeled potatoes cooked
- 2 Pc. Gherkins
- 3 leaf Chicory
- 2 KL Tartare sauce
- 1 tbsp Cocktail sauce
- 1 dl White wine
- 2 tbsp Sunflower oil
- 2 tbsp Salt and pepper
- 2 tbsp Dill
- 2 tbsp Country Potato Seasoning
- Preliminary remarks: how many times have I cooked salmon fillet; Poached, fried, with vegetables or as a sauce with pasta and depending on the quality of the fish, I found the result good to very good. But what landed on the plate yesterday tasted divine! In contrast to usual, I bought the salmon from a retailer and paid a little more than in the supermarket. In terms of quality, I believe that it is worlds in between, which is why I warmly recommend the readers here to spend a few euros more for a wild salmon. The fillet should be more reddish than with “normal” (farmed) salmon (see photo). When you press your thumb into the meat, it must not give way and should not divide! When you run your finger flat over it, you notice the consistency, which should be rather firm. You don’t do it in business …..; therefore buy a small amount as a sample. The piece of salmon fillet must not feel oily …
- Preparations: Using a sharp kitchen knife, carefully divide the salmon cuts (fillet) in the middle without damaging the skin. Fold in half (see photo). Cook the potatoes until they are done, then peel them and let them cool. If you want, you can also buy pre-cooked, peeled and vacuum-sealed potatoes in the supermarket, which cuts the preparation time of this recipe in half. Cut in the pickle and prepare the other ingredients …
- Put the salmon fillet in the pan (from the beginning!) And fry it with a little sunflower oil on the highest cooking level. Each side approx. 2- 2 1/2 minutes. Then reduce the heat to a quarter, season, put the lid on the pan and let it simmer for another 2-2 1/2 minutes on each side. Depending on the stove, 10 minutes can already be too long …. At the end, turn it off completely and let the salmon rest. Heat a tablespoon of sunflower oil in a cassar roll and fry the sliced, cooked and peeled potatoes. Season with salt and pepper, reduce the heat after the white wine has extinguished the dish and add a little potato country spice at the end. Arrange, add sauces …. done.
- Health advice: I have noticed for a long time that I tend to have a lively, good and relaxed feeling after eating salmon fillet. The positive effect of salmon on the mental state and mood was one of the reasons why I started developing mood food recipes around 10 years ago, which I initially called differently. I later adapted it to “Moodfood” for better understanding, when this trend began to catch on. I notice that this very healthy nutritional line is not yet known everywhere, but I am all the more happy now that scientific studies have shown that my feeling is apparently a result of an increased release of serotonin. Omega 3 fatty acids, salmon has 740 mg / 100 gr fish, also help to activate dopamine! Salmon also makes you happy and prevents depression (Spektrum de: “Does high fish consumption help against depression?).
Facebook Comments