Norwegian salmon fillet grilled
Description
Norwegian grilled salmon 4 pieces (170 g each) of Norwegian salmon fillet-loins (backs) 4 tbsp sunflower oil Spice mix: 2 tbsp smoked paprika powder 1 tbsp onion powder 1 tbsp ground cumin ½ tsp cayenne pepper 1 tbsp salt Coat the Norwegian salmon with the prepared spice mix. Brush the fish with vegetable oil and place on the hot part of the grill. After 2 minutes, turn and cook for another 2 minutes. Then transfer the salmon to a less heated area of the grill, leaving the center slightly undercooked. Turkish peas: 250 g cooked Turkish peas 1 lemon, juiced 2 tbsp extra virgin olive oil 1 tsp cumin 1 garlic clove, grated Salt and cayenne pepper to taste Heat the Turkish peas in boiling water and place into a blender. Add lemon juice, spices, oil, garlic, and a little boiling water. Blend until smooth to form a purée. Season with salt and cayenne pepper. Yogurt sauce: 3 dl plain yogurt 1 lemon, juice squeezed and peeled ½ garlic clove, grated Mix all ingredients and season with salt. Serve with a vegetable side dish of your choice and fresh coriander. 3. Baked Norwegian salmon belly on the grill with coriander, ginger, and green curry 4 large circles of double-layered aluminum foil 4 Norwegian salmon bellies (150 g each) 3 dl coconut milk 1 ½ tsp green curry paste 2 tbsp ginger, grated 1 tbsp garlic, grated 2 limes, juiced 1 lime, cut into wedges 2 green onions 4 mushrooms 1 eggplant 2 tsp salt Fresh coriander, finely chopped Place each foil sheet into a 15-cm container. Divide all ingredients evenly among the containers. Wrap ingredients tightly in foil. Place on the hot part of the grill. Once boiling begins, move to a cooler section of the grill. Let stand. Before serving, garnish with chopped coriander. The internal temperature of the Norwegian salmon should reach about 55°C.