Thursday, September 29, 2011

Norwegian Salmon in Lemony Lemon Sauce

Norwegian Salmon in Lemony Lemon Sauce

Norwegian Recipes Ingredients :
  • 1-3/4 lbs. (800 gram) salmon fillet
  • 1 teaspoon olive oil
  • Salt to taste
  • Freshly ground pepper
Instructions for Salmon Fillets:
Rinse salmon in cold water, drain and pat dry with paper towel.
Cut salmon fillet into serving sizes.
Heat olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Sauté lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.

  • 1 pound savoy cabbage
  • 2 carrots
  • 1 leek
  • 1 cube fish or chicken bouillon
  • 1/4 cup water to dissolve bouillon cube
  • Salt to taste
  • Freshly ground pepper

Preparing Vegetables:
Wash and rinse vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid. Cover with lid for a few minutes. Season with salt and pepper.

Drain vegetables before serving.

Lemon Lemony Sauce:
  • 1/2 stick butter (60 gram)
  • Juice from 1/2 lemon
  • Zest of 1 lemon
  • 2/3 cup (1.5 deciliter) half and half or
  • heavy whipping cream
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • Salt
  • Freshly ground white pepper
  • Retain 1/2 of the lemon zest and
  • Parsley for garnish.
Preparing Lemon Lemony Sauce:
Bring cream, butter and lemon juice to a slow boil while adding remainder of ingredients and stir.
Season with salt and freshly ground white pepper as needed.
Enjoy the Norwegian Salmon in Lemony Lemon Sauce....
Norwegian recipes: norwegian-christmas-cabbage.

Tuesday, September 20, 2011

Norwegian Christmas Cabbage

Norwegian Christmas Cabbage
Norwegian Recipe Ingredients
  • 8 slices bacon
  • 1 large head cabbage, cored and shredded
  • 1/4 cup all-purpose flour
  • 1 tablespoon caraway seed
  • 1 pinch salt and pepper to taste
  • 1/2 cup white vinegar, or to taste
  • 1/2 cup white sugar, or to taste
Norwegian Recipe Instructions

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.