Salmon needs no introduction. This popular fish is not only naturally nutritious but also delicious. Salmon is usually enjoyed raw and for those who prefer a dish that’s well-done, the fish is usually pan-fried or baked.
Though, there’s another fish as well that’s often mistaken as salmon which is – trout.
Are they the same? Well, not exactly. The best way to differentiate between a salmon and a trout is to identify the fish through the colour of its flesh. Salmon has a pink hue whereas trout has a brighter, orange flesh.
In an effort to generate more culinary creativity in the way salmon and trout is enjoyed, these two recipes are shared by the Norwegian Seafood Council, owned by the Ministry of Trade, Industry and Fisheries in Norway for you and your family to enjoy!
Norwegian fjord trout with Japanese mushroom black pepper sauce
Ingredients
- 2 packets Shimeiji mushroom
- 100 g Ginger, chopped
- 5 cloves garlic, chopped
- 1 bottle Black pepper sauce
- Salt to taste
- Pepper to taste
- Sugar to taste
- 1 Green bell pepper
- 2 whole fillet Fjord trout, top loin
- 300 ml Chicken stock
Method
- Sprinkle salt on the trout, leave it for 20 minutes and wash salt away. Then, dab dry.
- Bake in an oven at 41oC for one and a half hours. Once done, remove and allow to cool in fridge.
- In a pan, sweat garlic and ginger . Then stir fry mushroom and chopped green bell pepper.
- Then, add black pepper sauce, stock and adjust seasoning.
- Cut trout to portion and place on a plate.
- Pour sauce over and garnish.
Slow cooked norwegian salmon with chilli bean tomato sauce
Ingredients
- 1 bottle Toban sauce (chilli bean)
- 1 fillet Salmon fillet
- 500 g Roma tomatoes, diced
- 2 tbsp Oil
- 1 Red onion large, chopped
- Salt to taste
- 5 cloves Garlic, chopped
- Pepper to taste
- 100 g Ginger, chopped
- Sugar to taste
- 1 Spring onion, chopped
- 2 Red chili, sliced
- 300 ml Chicken stock
Method
- Put salmon on a tray and bake whole fillet in an oven at 55oC for about 45 minutes.
- Once done, remove from oven.
- In a pan, heat oil and fry garlic, ginger and onion until fragrant.
- Then, add chilli bean sauce and stock and adjust seasoning to taste.
- Add tomato and sliced chilli, bring to a boil.
- Lastly, pour sauce over fish and garnish with spring onion.