Salmon from Norway-barbecued salmon

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Whilst in Norway we made many salmon dishes-of course
In my camper van Pattys Wagon it was of course simpler, but here is one for you to try.
Barbecue-flavoured salmon with honey-glazed vegetables
Serves 6
125g salt
100g sugar
6 x 100g salmon fillets with skin
or a whole side of salmon with skin
50ml basil or coriander chopped
Baste for salmon
250ml Chinese barbecue sauce i used JapaneseBull dog sauce, Jean Beddingtons and my favourite
15ml tomato ketchup, or passatta
15ml sesame oil
15ml soy sauce
1 bok choy, quartered
1 large carrot, peeled and sliced diagonally
1 pack mangetout
6 large oyster mushrooms, torn
50g beansprouts
butter or olive oil for frying
salt and freshly ground black pepper
Honey glaze for vegetables
50ml honey
100ml fresh orange juice
zest of 1 orange
10ml chopped fresh ginger
1 clove chopped garlic
10ml Thai fish sauce
For the salmon baste, mix all the ingredients together.
Mix together the salt and sugar. Pour half of it into a shallow baking tray (large enough to hold the fish). Sprinkle with the herbs
Place the fish , skin side up into the mixture, then cover with the remaining salt and sugar. Leave to marinate for about 1- 2 hours. Preheat the oven to 180°C. Remove the salmon from the marinade, rinse and pat dry.
Dip the salmon into the baste and sear in a hot pan. Remove the fillets and place on a roasting tray. Spoon 15ml basting sauce over each piece of salmon and sprinkle with sesame seeds. Roast in the oven for about 5-10 minutes depending on the thickness of the fillets.. The salmon should still be pink inside.
For the honey glaze, mix all ingredients together.
For the vegetables, sauté all the vegetables in butter or oil for a few minutes. Drizzle with the honey glaze and season to taste. Toss to mix. Pile onto the plates and lay the fish on top..

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