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CATEGORY CUISINE TAG YIELD
Grains Nordic New, Nordic nosh 2 Servings

INGREDIENTS

2 250 g, 9oz salmon
fillets 'hair'
bones removed
2 T Virgin olive oil
Juice 1 lemon
Juice 1 orange
1 Red chilli, deseeded and
finely
chopped
2 Clov shallots, finely
chopped
1 2 inch piece fresh root
ginger finely grated
3 T Soy sauce
2 T Chopped basil
3 Spring onions, chopped
finely
3 'old' potatoes, coarsely
grated
1 Onion, coarsely grated
Sea salt and freshly ground
black pepper
1 pn Grated nutmeg
Olive oil

INSTRUCTIONS

Fish and potatoes is the mainstay of the Norwegian menu and we jazzed
it up in an East-meets-West style to flavour the fish with some
oriental spices, rarely used in traditional cooking there. It's an
easy one that you can try easily at home.  Ensure the fillets are free
of any skin and fatty tissue and marinate  in the oriental mixture for
1 hour, at room temperature, turning  occasionally.  Heat a small pan
to medium hot and pour in some olive oil to a depth  of 1/8th inch.
When hot spoon in a layer of the onion-potato mix and  cook until
turning brown on the edges. Avoid frying too hot as the  middle will
not be cooked soft.  The salmon should be seared in a very hot pan with
a smear of olive  oil in it to prevent sticking and the heat turned
down to medium  after 30 seconds and the fish tuned over after a few
minutes. When  turned the marinade can be sprinkled over to keep the
fish moist.  Don't overdo - the middle of the fish should be medium
rare and quite  moist.  Serve on top of the rosti (the rosti can be
drained slightly on  kitchen paper to remove excess oil, first, and
pour over some of the  pan juices.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 632
Calories From Fat: 353
Total Fat: 40.2g
Cholesterol: 74.8mg
Sodium: 2817.4mg
Potassium: 1157.2mg
Carbohydrates: 29.8g
Fiber: 11.4g
Sugar: 8.7g
Protein: 45g


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