Seared Marinated Salmon Fillet With Potato And Onion Rost

Where does [evil] come from, then? The only way to get a bad thing is to take a good thing and spoil it. For example, darkness isn’t made up from nothing; you get it by blocking the light. Disease isn’t made up from nothing; you get it by ruining health. Notice that this doesn’t work the other way around – you can’t get light by blocking darkness or health by ruining disease. So God created only good things, but some of them have been spoiled.

J. Budziszewski

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:

“Guess who created pleasure. He might just know a thing or two . . .”

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