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15 Fusion wok med norsk laks og teriyaki
RecipesSaucesSteakTips & Tricks

Fusion Wok with Norwegian Salmon and Teriyaki

by Tage
written by Tage

I love combining Norwegian salmon fillet with Asian inspiration, and this fusion wok dish really hits the mark. The mild taste of the salmon pairs perfectly with the sweetness of the teriyaki and the fresh vegetables. It’s truly a flavorful everyday dish!

To make the meal complete, you can serve it with homemade garlic bread with cheese and herbs, which will add a delightful texture and contrast of flavors.

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Fusion wok med norsk laks og teriyaki
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Fusion Wok with Norwegian Salmon and Teriyaki

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 500 g salmon, cut into cubes
  • 2 tbsp oil for frying
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 carrot, sliced
  • 1 small broccoli, divided into florets
  • 2 dl teriyaki sauce
  • 2 tbsp sesame seeds
  • 4 spring onions, finely sliced
  • 200 g egg noodles
  • Salt and pepper to taste

Instructions

1. Start by cooking the egg noodles according to the package instructions. Rinse them in cold water and set aside.

2. Heat the oil in a large frying pan or wok over high heat. Add the salmon cubes and fry for about 3-4 minutes until golden. Remove the salmon from the pan and set aside.

3. In the same pan, add more oil if necessary, and stir-fry the bell peppers, carrot, and broccoli over high heat for 5-6 minutes until the vegetables are tender but still crisp.

4. Add the teriyaki sauce to the pan. Stir well so the vegetables are coated with the sauce.

5. Return the cooked egg noodles and salmon to the pan. Gently mix everything until the salmon is warm and everything is well coated with the sauce.

6. Season with salt and pepper to taste. Top with sliced spring onions and sesame seeds before serving.

Notes

If you want to customize the dish, you can add your favorite vegetables or adjust the seasoning to taste.

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20M Viser forslag til servering av salat niçoise
RecipesSaucesSteak

Salad Niçoise – Easy Salmon Sheet Pan Dinner

by Tage
written by Tage

Salad Niçoise with salmon instead of tuna is a simple, relatively light, and delicious dish that tastes great all year round. It’s packed with flavor and easy to make. The original version also uses green beans, but we have so many sugar snap peas in the garden that I chose to use those instead. All in all, this is a super flavorful dish that takes relatively little time to make, since almost everything goes in the oven.

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Viser forslag til servering av salat niçoise
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Salad Niçoise – Easy Salmon Sheet Pan Dinner

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 4 salmon fillets
  • 4 eggs
  • 3 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 5 tbsp olive oil
  • 1 garlic clove
  • 10-15 olives
  • Cherry tomatoes
  • Small potatoes
  • Sugar snap peas or green beans
  • Salad greens
  • Butter for frying
  • Salt
  • Pepper
  • Pepper

Instructions

Preheat the oven to 200°C convection. Halve the potatoes and toss with olive oil, salt, and pepper. Spread the potatoes on a sheet pan and place in the oven. Make the dressing by combining 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 grated garlic clove, and about 4 tbsp olive oil, which you drizzle in slowly while whisking. Season with a bit of salt and pepper. Set aside for later. Halve the tomatoes. If you're using sugar snap peas like me, prep them by trimming the strings. If using green beans, no prep is needed. Mix 1 tsp Dijon and 1 tbsp olive oil for brushing the salmon fillets. Pat them dry and brush with the mixture. When the potatoes have been in the oven for about 20 minutes, take out the pan and push the potatoes to the sides to make room for the salmon in the middle. Scatter the tomatoes and olives over the potatoes, and let the salmon and vegetables roast together for another 10 minutes. Put water on for the eggs and boil them for 6 minutes (soft-boiled). Sauté the sugar snap peas in a frying pan with a little butter, salt, and pepper until slightly browned. If using green beans, add them to the oven with the rest of the vegetables. When the salmon is done, arrange salad greens on a large platter and toss with the dressing you made earlier. Then scatter the vegetables over the salad greens. Peel and halve the eggs and place them around the plate. Put the salmon in the center and serve.

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15 Laks med pesto og linsesalat pa en tallerken
RecipesSaucesSteakStews

Salmon with Pesto and Lentil Salad

by Tage
written by Tage

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Laks med pesto og linsesalat pa en tallerken
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Salmon with Pesto and Lentil Salad

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 600-800 g salmon
  • 280 g dry lentils
  • 1 bag mixed salad greens
  • 1 red bell pepper, cut into pieces
  • Cherry tomatoes
  • 1 cucumber, peeled, halved and seeded
  • 100-200 g feta cheese
  • 8-16 tbsp homemade pesto

Instructions

Preheat the oven to 200°C convection. Place the salmon in an ovenproof dish, divided into portions. The salmon will be ready when the lentils are done, depending on how fast your oven is.

Cook the lentils al dente – so they still have a bit of bite. For me, this takes 12 minutes on an induction stovetop, starting from cold water. When the lentils are cooked, rinse under cold water to cool down. Drain the water and season with a pinch of Maldon salt.

Make the pesto while the lentils are cooking. Put the salad greens in a bowl, halve the cherry tomatoes, and add the bell pepper, cucumber, and feta cheese. Pour in the pesto and lentils and mix well.

Serve on plates with the salmon on top.

Notes

Tip: The salmon and lentils should be ready at the same time – adjust the cooking time if needed.

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20 Fiskesuppe
RecipesSaucesSteak

Healthy, Simple and Delicious Fish Soup

by Tage
written by Tage

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Fiskesuppe
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Healthy, Simple and Delicious Fish Soup

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 200 g cod fillet cut into bite-sized pieces
  • 200 g salmon fillet cut into bite-sized pieces
  • 1 finely chopped onion
  • 2 carrots
  • 100-200 g celery root
  • 1 small leek
  • 1 small fennel bulb
  • 2 dl heavy cream
  • 1.5 dl white wine
  • 1 l fish stock
  • Salt and pepper
  • Fresh herbs (basil, flat-leaf parsley and chives)

Instructions

Start with a little butter in a saucepan, sauté the onion until translucent. Feel free to add finely chopped garlic and chili if you want a bit more flavor. Then add the white wine and let it reduce. Alternatively, you can use pre-reduced white wine available at specialty food stores.

Cut the vegetables into sensible pieces: carrots into rounds, celery root into cubes, fennel into thin slices, etc. Prepare the fennel by peeling the outermost layer with a vegetable peeler. Cut off and discard the stalks. Then slice the fennel thinly and feel free to halve these slices again.

Prepare the leek by cutting off most of the green part, cut it in half lengthwise and remember to rinse it thoroughly – otherwise you might end up with unpleasant bacteria from soil and dirt!

Add the vegetables and fish stock and bring to a boil. Heat the cream (don't let it boil) and add it once the vegetables are tender. Then poach the fish for a couple of minutes.

Season with salt and pepper, add the finely chopped herbs. Serve with fresh bread and a glass of white wine!

Notes

Use fresh fish from the fish counter and proper fish stock for the best results.

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10 Laks og salat
RecipesSaucesSteak

Salmon with Avocado Salad

by Tage
written by Tage

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Laks og salat
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Salmon with Avocado Salad

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • Salmon fillet
  • Garlic
  • Chili
  • Sesame seeds
  • Sesame oil
  • Baby leaf salad
  • Cherry tomatoes
  • Avocado
  • Yellow bell pepper
  • A little blue cheese (or aged gouda)

Instructions

Preheat oven to 180°C. Finely chop chili and garlic and spread over the salmon in an oven-safe dish. Sprinkle with sesame seeds and a little sesame oil. Bake for 16-20 minutes.

Use pre-washed bagged salad and arrange on a plate with whole cherry tomatoes, sliced avocado, sliced bell pepper strips, and cheese on top to make it look appetizing. If you want dressing, use a good olive oil, balsamic vinegar, or both.

Notes

Tip: This light and filling recipe is perfect for weeknights. Avocado and cheese make the dish more substantial.

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20 Grillet laks med thai-marinade og gronnsaksspyd
RecipesSaucesSteakStewsTips & Tricks

Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

by Tage
written by Tage

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Grillet laks med thai-marinade og gronnsaksspyd
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Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 4 pcs salmon fillets
  • --- Marinade ---
  • 4 tbsp thai sweet chili sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce
  • 3 tbsp soy sauce
  • 1 tsp dried coriander or a handful of fresh coriander, finely chopped
  • 1/4 tsp black pepper
  • 3-4 cloves garlic, crushed
  • --- Vegetable Skewers ---
  • Eggplant
  • Zucchini
  • Mushrooms
  • 1 pcs onion, cut into 4 pieces and separated into 4-5 layers
  • Bell pepper
  • Oil for spraying
  • --- Dipping Sauce ---
  • 3 pcs spring onions, finely chopped
  • 3 tsp freshly squeezed lime juice
  • 2 tsp fish sauce
  • 1 tbsp palm sugar, finely chopped
  • 1 tbsp soy sauce
  • Chili, finely chopped to taste

Instructions

Start with the vegetable skewers. Cut the vegetables into roughly equal-sized pieces, spray lightly with oil, and set aside.

Make the dipping sauce by mixing all ingredients together and set aside.

Prepare the salmon marinade by combining all ingredients. Pat the salmon fillets dry with paper towels and place them in the marinade.

Fire up the grill. Begin with the vegetable skewers and grill until they start to look done.

Place the salmon on the grill and cook. Carefully flip after a few minutes and grill until the salmon is cooked through.

Notes

Tip: Cut the vegetables into equal-sized pieces for even cooking. Pat the salmon dry with paper towels before marinating for better adhesion.

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15 Laksefilet med asiatisk honning-soyaglasur og wokede grønnsaker
RecipesSaucesSteakTips & Tricks

Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

by Tage
written by Tage

This is one of my absolute weeknight favorites when I want something that both tastes amazing and looks impressive on the plate. Salmon fillet with honey-soy glaze is a classic that never disappoints, and the combination of sweet, salty, and the slight tang from the rice vinegar makes even salmon-weary family members suddenly enthusiastic at the dinner table.

The great thing about this dish is that it looks like you’ve spent hours in the kitchen, but in reality it’s ready in under 30 minutes. The glaze takes minutes to make, the salmon takes care of itself in the oven, and while it’s baking you can stir-fry the vegetables. The result? Juicy salmon with a caramelized surface and crisp, colorful vegetables that taste of Asia.

If you fancy a bit of variation in your routine, you can check out my quick Asian fish soup or oven-baked cod with chorizo and chickpeas for other easy fish dishes.

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Laksefilet med asiatisk honning-soyaglasur og wokede grønnsaker
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Salmon Fillet with Asian Honey-Soy Glaze and Stir-Fried Vegetables

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 600 g salmon fillet, skinless
  • 3 tbsp soy sauce
  • 2 tbsp liquid honey
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 200 g sugar snap peas
  • 1 small broccoli
  • 2 carrots
  • 3 spring onions
  • 2 tbsp neutral oil for stir-frying
  • 1 tbsp sesame seeds for garnish
  • Salt and pepper

Instructions

Start by making the glaze. Mix together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl. Stir well and set aside. Cut the salmon fillet into four portions, season lightly with salt and pepper.

Preheat the oven to 200°C. Place the salmon pieces in an ovenproof dish and brush them generously with half of the honey-soy glaze. Let them marinate while you prepare the vegetables – ideally 10-15 minutes if you have time.

Cut the bell peppers into thin strips, divide the broccoli into small florets, slice the carrots thinly on the diagonal, and cut the spring onions into 3-4 cm pieces. You can leave the sugar snap peas whole. Put the salmon in the oven and bake for about 12-15 minutes, depending on thickness. Brush on the remaining glaze halfway through the cooking time.

While the salmon is baking, heat up a wok or large frying pan over high heat with 2 tbsp neutral oil. Start with the carrots and broccoli, stir-fry for 2-3 minutes. Add the bell peppers and sugar snap peas, stir-fry for another 2 minutes. Finally add the spring onions, stir-fry for one more minute. The vegetables should be crisp and colorful, not cooked soft.

Divide the stir-fried vegetables among four plates, place the salmon on top and drizzle with any juices from the baking dish. Sprinkle with sesame seeds and serve immediately. This pairs perfectly with jasmine rice or noodles on the side!

Notes

Tip: If you like it extra spicy, add half a chili pepper to the glaze. You can boil up the remaining glaze in a small saucepan and serve as extra sauce. The salmon is done when it's just opaque in the center – don't overcook it or it will become dry.

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