Scandinavian Marinated Salmon Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| White wine vinegar | 1/3 Cup (16 tbs) | |
| White wine | 2 Cup (16 tbs) | |
| Onion | 1 Large, thinly sliced | |
| Coarse salt | 2 Tablespoon | |
| 1 carrot, peeled and thinly sliced | ||
| Whole Cloves | 3 | |
| Dried dill | 1 Tablespoon | |
| Whole peppercorns | 1 Teaspoon | |
| Salmon | 1 3 , sliced | |
Directions
Place all the ingredients, except the salmon, in a dish large enough to hold the whole fish.
Cover and microwave at HIGH 6 minutes.
Add the fish.
Roll around in the liquid.
Cover and microwave at MEDIUM 5 minutes per pound (500 g).
The fish is cooked at MEDIUM because it must not boil.
Cool for 20 minutes, then refrigerate in its court-bouillon, well covered.
In Norway, where I learned to cook salmon in this manner, it is served cold in a glass dish with some of the strained marinade poured on top.
A dish of hot boiled new potatoes, a small bowl of minced dill and a bottle of Scandinavian mustard (Dijon type can replace it) are served with the salmon.
It's super delicious with a glass of aquavit.
Cover and microwave at HIGH 6 minutes.
Add the fish.
Roll around in the liquid.
Cover and microwave at MEDIUM 5 minutes per pound (500 g).
The fish is cooked at MEDIUM because it must not boil.
Cool for 20 minutes, then refrigerate in its court-bouillon, well covered.
In Norway, where I learned to cook salmon in this manner, it is served cold in a glass dish with some of the strained marinade poured on top.
A dish of hot boiled new potatoes, a small bowl of minced dill and a bottle of Scandinavian mustard (Dijon type can replace it) are served with the salmon.
It's super delicious with a glass of aquavit.
Chef
