There is an old story in Norway that servants sometimes set the terms of their service on the understanding that they should not be fed salmon too often. This superb game fish, prized by gourmets, exists in unbelievable abundance in Norwegian waters. We invite you to embrace this timeless tradition with Norwegian Boiled salmon recipe – a dish that captures the essence of Norwegian gastronomy. With its tender, flaky texture and a flavor that sings of the sea, this preparation elevates salmon to a level of gourmet excellence.
Norwegian Boiled salmon recipe:
You’ll need a large sauce pot with a snug-fitting lid and a sturdy rack.
Before we begin, a quick wipe with a clean, damp cloth ensures everything is pristine. Now, let’s dive into the essence of this recipe:
Norwegian Boiled salmon recipe Ingredients:
4- to 6-lb. piece of salmon, dressed
3 qts. water
¼ cup lemon juice
3 tablespoons salt
Cheesecloth
Norwegian Boiled salmon recipe Instructions:
Place your salmon on a length of cheesecloth, tying the ends securely. This will help maintain its shape during the cooking process.
In your sauce pot, bring 3 quarts of water to a rolling boil.
Add ¼ cup of lemon juice and 3 tablespoons of salt, infusing the water with flavors reminiscent of the ocean.
Lower the prepared salmon carefully into the sauce pot, ensuring it rests on the rack. Cover and allow it to simmer for 10 to 15 minutes, or until the fish flakes beautifully.
Once the salmon is cooked to perfection, carefully lift it from the sauce pot and place it on a large platter or baking sheet to cool. A brief sojourn in the refrigerator ensures it’s perfectly chilled when served.
While the salmon cools, take the time to craft the accompanying “Sauce for Salmon (Saus for Laks).”
Sauce for Salmon (Saus for Laks):
In a mixing bowl, blend together thoroughly:
½ cup thick sour cream
1 teaspoon prepared horseradish
¼ teaspoon salt
1 teaspoon sugar
Chill this tantalizing sauce thoroughly in the refrigerator until it’s ready to enhance your salmon.
When the moment of indulgence arrives, remove the fish carefully from the cheesecloth, discarding any skin if present. Place the salmon on a serving platter, and adorn it with sprigs of fresh parsley and lemon wedges.
Be sure to pour on the sauce generously and savor the rich tradition of Norwegian flavors. With this recipe, you can whip up enough to feed 10 to 12 folks, making it ideal for get-togethers and special moments.
